What To Know
- While traditionally prepared in the oven, this recipe offers a convenient alternative by cooking the enchiladas on the stovetop, saving you time and effort.
- Join us as we delve into the art of making mouthwatering chicken enchiladas on the stovetop, guaranteeing a satisfying and unforgettable dining experience.
- Cover the skillet and cook over medium heat for 15-20 minutes, or until the enchiladas are heated through and the sauce is bubbling.
Enchiladas, a beloved Mexican dish, are a culinary delight that tantalizes taste buds with their flavorful fillings and rich sauce. While traditionally prepared in the oven, this recipe offers a convenient alternative by cooking the enchiladas on the stovetop, saving you time and effort. Join us as we delve into the art of making mouthwatering chicken enchiladas on the stovetop, guaranteeing a satisfying and unforgettable dining experience.
Ingredients You’ll Need:
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 (10 ounce) can enchilada sauce
Step 1: Prepare the Chicken
In a large skillet over medium heat, cook the chicken breasts until browned on both sides. Remove the chicken from the skillet and shred it using two forks.
Step 2: Make the Enchilada Filling
In a large bowl, combine the shredded chicken, black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.
Step 3: Assemble the Enchiladas
Spread 1/2 cup of enchilada sauce in the bottom of a large skillet. Dip each tortilla into the remaining enchilada sauce and fill it with about 1/2 cup of the chicken filling. Roll up the tortillas and place them seam side down in the skillet.
Step 4: Cook the Enchiladas
Cover the skillet and cook over medium heat for 15-20 minutes, or until the enchiladas are heated through and the sauce is bubbling.
Step 5: Top with Cheese
Remove the skillet from the heat and sprinkle the shredded cheddar and Monterey Jack cheese over the enchiladas. Cover and let the cheese melt for 5-7 minutes.
Step 6: Serve and Enjoy
Serve the chicken enchiladas immediately with your favorite toppings, such as sour cream, salsa, and guacamole.
Tips for Perfect Enchiladas:
- For a crispier tortilla, fry them in hot oil before filling and rolling.
- If you don’t have a skillet large enough to fit all the enchiladas, cook them in batches.
- To make the enchiladas ahead of time, assemble them and refrigerate them for up to 24 hours. When ready to serve, heat them in the oven at 350°F for 20-25 minutes, or until heated through.
The Ultimate Enchilada Sauce
Homemade enchilada sauce adds an extra layer of flavor to your enchiladas. Here’s a simple recipe:
- 2 tablespoons olive oil
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 1 (15 ounce) can tomato sauce
- 1 (4 ounce) can chopped green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Frequently Asked Questions:
Q: Can I use other meats in place of chicken?
A: Yes, you can use ground beef, pork, or turkey instead of chicken.
Q: Can I use a different type of cheese?
A: Yes, you can use any type of cheese that melts well, such as Mozzarella, Pepper Jack, or Gouda.
Q: How can I make the enchiladas spicier?
A: Add more chili powder or chopped green chiles to the filling or the sauce.
