What To Know
- Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender and the flavors have blended.
- Add 1-2 diced jalapeños or a pinch of cayenne pepper to the vegetable mixture for a kick of heat.
- If your enchiladas are too dry, add more enchilada sauce or a splash of chicken broth to the filling before rolling and baking.
If you’re craving a tantalizing Tex-Mex treat, look no further than this mouthwatering chicken for enchiladas recipe. This flavorful filling is the heart and soul of any great enchilada dish, promising a burst of savory goodness in every bite.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 ounce) can diced tomatoes with green chilies, undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
1. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper and add them to the skillet. Cook for 5-7 minutes per side, or until cooked through. Set aside to cool slightly.
2. Shred the Chicken: Once the chicken is cool enough to handle, shred it using two forks or a meat shredder.
3. Sauté the Vegetables: In the same skillet, add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Combine Ingredients: Stir in the diced tomatoes, black beans, corn, chili powder, cumin, salt, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender and the flavors have blended.
5. Add the Chicken: Return the shredded chicken to the skillet and stir to combine. Heat through for 2-3 minutes, or until the chicken is warmed.
Variations:
- Spicy Enchiladas: Add 1-2 diced jalapeños or a pinch of cayenne pepper to the vegetable mixture for a kick of heat.
- Creamy Enchiladas: Stir in 1/2 cup of sour cream or Greek yogurt for a creamy and tangy filling.
- Vegetarian Enchiladas: Replace the chicken with your favorite plant-based protein, such as tofu, beans, or lentils.
Assembly:
Once your chicken filling is prepared, it’s time to assemble your enchiladas.
1. Warm the Tortillas: Heat corn tortillas in a skillet or microwave until pliable.
2. Fill the Tortillas: Spread a generous amount of the chicken filling down the center of each tortilla.
3. Roll and Bake: Roll up the tortillas and place them seam-side down in a greased 9×13 inch baking dish. Bake at 375°F (190°C) for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
Toppings:
Top your enchiladas with your favorite toppings, such as:
- Shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
- Sour cream
- Guacamole
- Pico de gallo
- Sliced avocado
- Cilantro
Serving:
Serve your chicken enchiladas hot with a side of Spanish rice, refried beans, or a fresh green salad.
The Perfect Finishing Touch:
To elevate your enchiladas to the next level, try these finishing touches:
- Enchilada Sauce: Pour a homemade or store-bought enchilada sauce over the enchiladas before baking.
- Cheese Dip: Spread a layer of melted cheese dip over the enchiladas for an extra cheesy indulgence.
- Cilantro-Lime Crema: Drizzle a cilantro-lime crema over the enchiladas for a refreshing and flavorful topping.
Conclusion:
This chicken for enchiladas recipe is a versatile and delicious foundation for creating mouthwatering Tex-Mex masterpieces. Whether you prefer spicy, creamy, or vegetarian variations, this recipe guarantees a fiesta of flavors that will tantalize your taste buds.
FAQs:
Q: Can I use rotisserie chicken in this recipe?
A: Yes, you can substitute cooked rotisserie chicken for the boneless, skinless chicken breasts. Simply shred the rotisserie chicken and follow the rest of the recipe as directed.
Q: What can I do if my enchiladas are too dry?
A: If your enchiladas are too dry, add more enchilada sauce or a splash of chicken broth to the filling before rolling and baking.
Q: How long can I store leftover enchiladas?
A: Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.
