Enchiladas in bowls

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Servings: 8 - 12

Nutritional value per serving:

Calories 418, total fat 21 G., saturated fats 6 G., proteins 17 G., carbohydrates 45 G., fiber 12 G., cholesterol 39 mg, sodium 606 mg, sugar 4 G.

Traditional Mexican enchiladas are tortilla tubes filled with meat, baked in tomato sauce and topped with cheese. This version, in edible bowls, is perfect for parties, making them easy to eat with your hands. To form the tortilla bowls, you'll need a muffin tin and foil. It's much easier to make than you might think!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Filling

24 small corn tortillas
1 can (400g) canned black beans, rinsed
1 jar (280 g) red enchilada sauce
2 cups shredded grilled chicken
0.5 cup fresh or frozen corn kernels, defrosted
0.5 cup grated Pepper Jack cheese
0.5 cup grated Monterey Jack cheese
Fresh cilantro, finely chopped, for serving
Thinly sliced green onions for serving
Sour cream for serving
Pico de gallo for serving
Guacamole, for serving, see recipe below

Guacamole (3 types)

3 ripe avocados
Juice of 1 lime
1/4 cup diced red onion

Supplements

1/4 cup pomegranate seeds + extra for serving
2 roasted jalapeños, diced
0.5 cup crumbled feta + extra for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: grilled chicken, tortilla, black beans, guacamole sauce, red onion, corn

Cooking the dish according to the recipe:

Preheat oven to 175°C.
Microwave a stack of tortillas for 30 seconds, turning once. Place 1 tortilla in each of 2 standard 12-cup muffin tins, carefully tucking the edges to fit snugly against the sides. Roll 24 small foil balls and arrange them in the muffin tins; this will help the tortillas hold their shape. Bake until the tortillas are slightly set on all sides, 10–12 minutes. Let cool slightly. Leave the oven on.

Meanwhile, in a large bowl, combine the black beans, enchilada sauce, chicken, and corn. Stir until the ingredients are evenly distributed.
Carefully spoon the filling into each bowl, filling almost to the brim. Sprinkle each serving with cheese. Bake until the cheese is melted and the filling is heated through, about 15 minutes.
Sprinkle evenly with desired toppings and serve tortillas warm.
Guacamole (3 types):

Mash the avocado with lime juice. Mix with onion, season with salt and pepper. Try one of the following three guacamole variations.

To make pomegranate guacamole, stir in pomegranate seeds. Sprinkle with seeds before serving.

To make jalapeño guacamole, add diced roasted jalapeños.

To make guacamole with feta, add crumbled cheese. Sprinkle with additional feta before serving.