Enchiladas Recipe
Ingredients:
- 12 corn tortillas
- 2 cups cooked, shredded chicken (or your choice of protein)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1 small onion, finely chopped
- 1 cup black beans (optional)
- 1 cup corn kernels (optional)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp olive oil
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Preparation:
1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Add the shredded chicken, cumin, and chili powder. Stir to combine and cook for another 2-3 minutes. If using, add the black beans and corn, stirring to combine. Remove from heat.
3. Assemble the Enchiladas:
Warm the tortillas in a microwave or on a stovetop to make them pliable. Spread a thin layer of enchilada sauce on the bottom of a baking dish. Place a tortilla on a flat surface, spoon 2-3 tablespoons of the chicken mixture down the center, and sprinkle with a little cheese. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
4. Add the Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are well coated. Sprinkle the rest of the shredded cheese on top.
5. Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
Remove from the oven and let cool slightly. Garnish with chopped cilantro and serve with sour cream, if desired.
Tips for Perfect Enchiladas:
- Tortilla Choice: Corn tortillas are traditional, but you can use flour tortillas if you prefer.
- Prevent Sogginess: Lightly frying the tortillas before assembling can help prevent them from becoming too soggy.
- Customizable Fillings: Feel free to customize the filling with your favorite ingredients, such as sautéed vegetables, beans, or different types of meat.
Variations:
- Cheese Enchiladas: Omit the chicken and increase the cheese for a cheesy vegetarian option.
- Beef Enchiladas: Substitute the chicken with cooked ground beef seasoned with taco seasoning.
- Green Enchiladas: Use green enchilada sauce instead of red for a tangy twist.
Storage:
- Refrigeration: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days.
- Freezing: Enchiladas can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.
Enjoy these delicious, easy-to-make enchiladas as a perfect weeknight meal that your family will love!