What To Know
- Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are heated through.
- Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
- For a spicier enchilada, use a hotter enchilada sauce or add a pinch of cayenne pepper to the filling.
Indulge in the tantalizing flavors of homemade chicken enchiladas with this comprehensive guide. Follow our step-by-step instructions to create a mouthwatering dish that will satisfy your cravings.
Gather Your Ingredients
To embark on this culinary adventure, you will need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 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
- 1/2 cup chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 (10-ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
Prepare the Chicken
1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through.
4. Remove the chicken from the skillet and shred it using two forks.
Make the Enchilada Filling
1. In the same skillet, sauté the onion and garlic until softened.
2. Stir in the black beans, corn, tomatoes, cilantro, chili powder, cumin, salt, and black pepper.
3. Bring the mixture to a simmer and cook for 5-7 minutes, or until the vegetables are heated through.
Assemble the Enchiladas
1. Preheat the oven to 350°F (175°C).
2. Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish.
3. Dip each tortilla into the remaining enchilada sauce and fill it with about 1/4 cup of the chicken filling.
4. Roll up the tortillas and place them seam-side down in the prepared baking dish.
5. Pour the remaining enchilada sauce over the enchiladas.
Bake the Enchiladas
1. Sprinkle the shredded cheddar cheese and chopped red onion over the enchiladas.
2. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Finishing Touches
1. Garnish the enchiladas with additional chopped cilantro and serve with your favorite toppings, such as sour cream, guacamole, and salsa.
Tips for Success
- For a spicier enchilada, use a hotter enchilada sauce or add a pinch of cayenne pepper to the filling.
- If you don’t have corn tortillas, you can use flour tortillas instead.
- To make the enchiladas ahead of time, assemble them as directed but do not bake them. Cover the dish and refrigerate for up to 24 hours. When ready to serve, bake the enchiladas according to the recipe instructions.
The Bottom Line: A Symphony of Flavors
With each bite of these baked chicken enchiladas, you will experience a symphony of flavors that will tantalize your taste buds. The tender chicken, flavorful filling, and melted cheese will create a dish that will leave you craving more. So gather your ingredients, follow our step-by-step guide, and indulge in the culinary delight of homemade enchiladas.
Frequently Asked Questions
Q: Can I use other proteins instead of chicken?
A: Yes, you can use ground beef, turkey, or tofu as a substitute for chicken.
Q: Can I make the enchiladas vegetarian?
A: Yes, omit the chicken and use additional vegetables in the filling, such as bell peppers, zucchini, or mushrooms.
Q: How can I make the enchiladas gluten-free?
A: Use gluten-free tortillas and ensure that the enchilada sauce is gluten-free.
