What To Know
- Let’s dive into the art of making mouthwatering chicken enchiladas on your stovetop in a few simple steps.
- Warm the tortillas one at a time, for about 10-15 seconds per side, or until they are soft and pliable.
- Place a few spoonfuls of the enchilada filling in the center of each tortilla.
Craving a tantalizing Tex-Mex dish that’s easy to prepare? Look no further than chicken enchiladas! This stovetop version offers a delectable and convenient way to indulge in this classic Mexican delicacy. Let’s dive into the art of making mouthwatering chicken enchiladas on your stovetop in a few simple steps.
Gather Your Ingredients
To embark on this culinary adventure, you’ll need the following ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 (15-ounce) can of corn, drained
- 1 (10-ounce) can of diced tomatoes with green chiles, undrained
- 1 (10-ounce) can of enchilada sauce
- 1 (12-ounce) package of corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Prepare the Chicken
1. Season the chicken: Season the chicken breasts with salt and pepper.
2. Cook the chicken: Heat a large skillet over medium heat and add the chicken breasts. Cook for 5-7 minutes per side, or until cooked through.
3. Shred the chicken: Remove the chicken from the skillet and shred it using two forks.
Make the Enchilada Filling
1. Combine the ingredients: In a large bowl, combine the shredded chicken, black beans, corn, tomatoes, and enchilada sauce. Stir until well combined.
2. Season to taste: Add salt and pepper to taste.
Prepare the Tortillas
1. Warm the tortillas: Heat a skillet or griddle over medium heat. Warm the tortillas one at a time, for about 10-15 seconds per side, or until they are soft and pliable.
Assemble the Enchiladas
1. Fill the tortillas: Place a few spoonfuls of the enchilada filling in the center of each tortilla.
2. Roll the enchiladas: Roll up the tortillas tightly, starting from one end and continuing to the other.
3. Arrange the enchiladas: Place the enchiladas seam side down in a large skillet or baking dish.
Prepare the Sauce
1. Heat the enchilada sauce: Heat the remaining enchilada sauce in a small saucepan over medium heat.
2. Pour the sauce over the enchiladas: Pour the heated enchilada sauce over the enchiladas.
Bake or Simmer
You have two options for cooking the enchiladas:
Baking: Preheat the oven to 350°F (175°C). Bake the enchiladas for 20-25 minutes, or until the cheese is melted and bubbly.
Simmering: Bring the enchilada sauce to a simmer over medium heat. Cover the skillet and simmer for 15-20 minutes, or until the enchiladas are heated through.
Garnish and Serve
1. Garnish with cheese and toppings: Sprinkle the shredded cheddar cheese, chopped onion, and cilantro over the enchiladas.
2. Serve immediately: Serve the enchiladas hot with your favorite sides, such as rice, beans, or salsa.
Tips for Success
- Use a variety of fillings to customize your enchiladas. Consider adding bell peppers, onions, jalapeños, or your favorite vegetables.
- If you don’t have enchilada sauce, you can make your own by combining tomato sauce, chili powder, cumin, and oregano.
- If your tortillas are too stiff, you can microwave them for a few seconds to soften them before rolling.
- Don’t overfill the tortillas, or they may break apart when you roll them.
The Art of Enchilada Perfection
Making chicken enchiladas on the stovetop is a culinary adventure that will tantalize your taste buds. With a little practice, you’ll master the art of creating these delectable treats. Experiment with different fillings, sauces, and toppings to find your perfect combination. So, gather your ingredients, crank up the heat, and embark on a culinary journey that will leave you craving more.
Top Questions Asked
Q: Can I use other types of meat in my enchiladas?
A: Yes, you can use ground beef, turkey, or even tofu as a substitute for chicken.
Q: How do I make my enchiladas vegetarian?
A: Simply omit the chicken and use a vegetarian-friendly filling, such as beans, vegetables, or tofu.
Q: Can I freeze my enchiladas?
A: Yes, you can freeze your enchiladas before baking them. Place them in a freezer-safe container for up to 3 months. When ready to serve, thaw them overnight in the refrigerator and then bake as directed.
