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Recipe

Transform Your Meal With This Chicken Enchiladas Recipe With Veggies – Unforgettable Flavors Await!

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • This delightful recipe combines the goodness of chicken, the vibrant colors of vegetables, and the warmth of Mexican spices to create a symphony of flavors.
  • Serve the chicken enchiladas with veggies as a main course with a side of rice and beans.
  • Whether you’re looking for a quick and easy weeknight meal or a special dish to serve at a party, this recipe is sure to please.

Welcome to the world of flavors! Today, we embark on a culinary journey to create a dish that tantalizes your taste buds and nourishes your soul – Chicken Enchiladas with Veggies. This delightful recipe combines the goodness of chicken, the vibrant colors of vegetables, and the warmth of Mexican spices to create a symphony of flavors. Get ready to indulge in a culinary masterpiece that is both easy to make and incredibly satisfying.

Ingredients:

  • 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10-ounce) can diced tomatoes with green chilies, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can corn, drained
  • 1/2 cup chopped fresh cilantro
  • 10 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 cup sour cream (optional)
  • 1 cup guacamole (optional)

Instructions:

1. Prepare the Filling:

  • Heat the olive oil in a large skillet over medium heat.
  • Add the onion and bell pepper and cook until softened, about 5 minutes.
  • Add the garlic, chili powder, cumin, oregano, salt, and black pepper and cook for 1 minute more.
  • Stir in the diced tomatoes, black beans, corn, and cilantro. Bring to a simmer and cook for 10 minutes.

2. Assemble the Enchiladas:

  • Preheat the oven to 375°F (190°C).
  • Spread a thin layer of the filling down the center of each tortilla.
  • Top with shredded chicken and cheese.
  • Roll up the tortillas and place them seam side down in a greased 9×13 inch baking dish.

3. Bake the Enchiladas:

  • Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

4. Garnish and Serve:

  • Remove the enchiladas from the oven and let them cool for a few minutes.
  • Garnish with additional cilantro, sour cream, and guacamole (optional).
  • Serve hot and enjoy!

Tips for Making the Best Chicken Enchiladas with Veggies:

  • Use a variety of vegetables to add color and flavor to your enchiladas. Some good options include bell peppers, corn, black beans, zucchini, and spinach.
  • Be generous with the cheese. The cheese is what helps to hold the enchiladas together and makes them gooey and delicious.
  • Don’t overcook the enchiladas. They should be cooked just until the cheese is melted and the tortillas are slightly browned.
  • Serve the enchiladas with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and pico de gallo.

Variations:

  • Vegetarian Enchiladas: Omit the chicken and add more vegetables to the filling.
  • Sweet Potato Enchiladas: Roast sweet potatoes and add them to the filling.
  • Black Bean Enchiladas: Use black beans instead of chicken in the filling.
  • Cheese Enchiladas: Omit the chicken and vegetables and fill the enchiladas with cheese only.

Serving Suggestions:

  • Serve the chicken enchiladas with veggies as a main course with a side of rice and beans.
  • Make enchilada bowls by filling a bowl with rice, beans, enchiladas, and your favorite toppings.
  • Use the enchiladas as a filling for tacos or burritos.

Health Benefits of Chicken Enchiladas with Veggies:

  • Chicken is a lean protein that is low in saturated fat and cholesterol.
  • Vegetables are packed with vitamins, minerals, and antioxidants.
  • The combination of chicken and vegetables makes this dish a good source of protein, fiber, and nutrients.

Summary:

Chicken Enchiladas with Veggies is a versatile and flavorful dish that is perfect for any occasion. Whether you’re looking for a quick and easy weeknight meal or a special dish to serve at a party, this recipe is sure to please. So gather your ingredients, preheat your oven, and let’s create a culinary masterpiece together!

Frequently Asked Questions

Q: Can I use rotisserie chicken in this recipe?

A: Yes, you can use rotisserie chicken to save time. Simply shred the chicken and add it to the filling.

Q: What can I use instead of corn tortillas?

A: You can use flour tortillas or whole wheat tortillas instead of corn tortillas.

Q: Can I make these enchiladas ahead of time?

A: Yes, you can assemble the enchiladas and store them in the refrigerator for up to 24 hours before baking. When you’re ready to serve, simply bake them according to the recipe instructions.

Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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