What To Know
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are golden brown.
- For a spicier enchilada sauce, add a teaspoon of chili powder or a chopped jalapeño pepper to the sauce mixture.
- Enjoy the enchiladas as a main course for dinner or lunch, or serve them as an appetizer or snack.
Indulge in the flavors of Mexico with this delightful chicken enchiladas recipe, brought to you by Old El Paso. This classic dish combines tender chicken, a flavorful enchilada sauce, and a blend of Mexican spices, all wrapped in soft tortillas and topped with melted cheese. With step-by-step instructions and helpful tips, you’ll be able to create a mouthwatering meal that will impress your family and friends. So, gather your ingredients, put on your apron, and let’s embark on a culinary journey to savor the authentic taste of chicken enchiladas.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 packet Old El Paso Enchilada Sauce Mix
- 1 cup water
- 1 cup shredded Mexican cheese blend
- 10 corn tortillas
- 1/2 cup chopped onion
- 1/2 cup chopped cilantro
- Sour cream, guacamole, and salsa, for serving
Instructions:
1. Prepare the Enchilada Sauce:
- In a medium saucepan, whisk together the Old El Paso Enchilada Sauce Mix and water until smooth.
- Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
2. Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
- Dip each tortilla in the enchilada sauce and place it on a plate.
- Sprinkle some shredded chicken, cheese, onion, and cilantro in the center of each tortilla.
- Roll up the tortillas tightly and place them seam-side down in the baking dish.
- Repeat this process until all the tortillas are filled and arranged in the dish.
3. Bake the Enchiladas:
- Pour the remaining enchilada sauce over the tortillas, ensuring they are evenly coated.
- Sprinkle the remaining shredded cheese on top.
- Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly, and the tortillas are golden brown.
4. Serve and Enjoy:
- Remove the enchiladas from the oven and let them cool slightly before serving.
- Garnish with additional chopped cilantro and serve with sour cream, guacamole, and salsa on the side.
- Enjoy the delicious and authentic flavors of chicken enchiladas, made with Old El Paso!
Tips for Perfect Chicken Enchiladas:
- For a spicier enchilada sauce, add a teaspoon of chili powder or a chopped jalapeño pepper to the sauce mixture.
- If you prefer a creamy enchilada sauce, stir in 1/2 cup of sour cream or Greek yogurt to the sauce before simmering.
- Use fresh corn tortillas for the best flavor and texture. If using store-bought tortillas, warm them up in a skillet or microwave before assembling the enchiladas.
- Don’t overfill the tortillas, or they will be difficult to roll and may break.
- Bake the enchiladas until the cheese is melted and bubbly, and the tortillas are golden brown. This ensures that the enchiladas are cooked through and have a slightly crispy texture.
Variations:
- Chicken and Bean Enchiladas: Add a can of drained and rinsed black beans to the chicken filling for a protein-packed and flavorful variation.
- Vegetable Enchiladas: Substitute the chicken with a mixture of sautéed vegetables, such as bell peppers, zucchini, and corn, for a vegetarian option.
- Cheese Enchiladas: Omit the chicken and use a combination of different cheeses, such as mozzarella, cheddar, and queso Oaxaca, for a cheesy and gooey filling.
- Green Enchiladas: Use tomatillo salsa instead of enchilada sauce for a tangy and flavorful green enchilada variation.
Serving Suggestions:
- Serve the chicken enchiladas with a side of Spanish rice, refried beans, and a fresh salad for a complete meal.
- Top the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, Pico de Gallo, or shredded lettuce.
- Enjoy the enchiladas as a main course for dinner or lunch, or serve them as an appetizer or snack.
Storage and Leftovers:
- Store leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days.
- Reheat the enchiladas in a preheated oven at 350°F (175°C) for 15-20 minutes, or until warmed through.
- You can also freeze the enchiladas for up to 2 months. To freeze, assemble the enchiladas as directed and place them in a freezer-safe container. When ready to serve, thaw the enchiladas overnight in the refrigerator and then bake according to the instructions.
“Beyond the Recipe” Section:
- Explore the rich history and cultural significance of enchiladas in Mexican cuisine.
- Discover different regional variations of enchiladas from various parts of Mexico.
- Learn about the different types of enchilada sauces and how to make them from scratch.
- Experiment with different fillings and toppings to create unique and flavorful enchilada recipes.
Frequently Discussed Topics
Q: Can I use rotisserie chicken for this recipe?
A: Yes, you can use rotisserie chicken as a convenient shortcut. Simply remove the skin and bones and shred the chicken meat before using it in the recipe.
Q: How can I make the enchiladas ahead of time?
A: You can assemble the enchiladas up to 24 hours in advance and store them in the refrigerator. When ready to serve, bake them according to the instructions. You can also freeze the assembled enchiladas for up to 2 months. Thaw them overnight in the refrigerator before baking.
Q: What can I substitute for corn tortillas?
A: If you don’t have corn tortillas on hand, you can use flour tortillas instead. However, corn tortillas are the traditional choice for enchiladas and provide a more authentic flavor and texture.
