Ole! Mexican Enchiladas Anyone?
Mexican food night at my house is a time when my family or friends get together to cook because we actually really do love to prepare food. I love the vibrant colors, the rich aromas, and the lively tunes we put on to set the mood. It’s a full-on fiesta, complete with a margarita or two (some with and some without tequila). One of my favorite dishes to make during these nights is Chicken Enchiladas. It’s always fun to prepare two or three different Mexican dishes, but the enchiladas are the real stars. They’re so easy to whip up, yet they never fail to impress. The family gathers around, the music plays, and before long, the kitchen is filled with the scent of spicy, cheesy goodness. It’s a dish that brings everyone together, perfect for sharing laughs and enjoying each other’s company.
Did You Know?
Enchiladas date back to the Aztec Empire, where people enjoyed tortillas wrapped around small fish. The name "enchilada" comes from the Spanish word "enchilar," which means to season with chili. This dish has evolved over centuries to include a variety of fillings and sauces, becoming a staple in Mexican cuisine.
Recipe:
Yield: 4 servings
Ingredients:
2 cups cooked shredded chicken1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
8 small flour or corn tortillas
2 cups enchilada sauce
1/2 cup diced onion
1/2 cup sour cream (optional)
1/4 cup chopped fresh cilantro (optional)
Salt and pepper to taste
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Personal Tip: While the oven is preheating, set out all your ingredients for easy assembly.
Prepare the Filling:
In a bowl, mix the shredded chicken, half of the shredded cheese, and diced onion. Season with salt and pepper to taste.
Personal Tip: Use your hands to gently toss the ingredients together—it helps distribute the flavors evenly.
Assemble Enchiladas:
Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the dish.
Personal Tip: Don’t overfill the tortillas, as they may tear. A couple of tablespoons of filling per tortilla works best.
Top with Sauce and Cheese:
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
Personal Tip: For an extra kick, add a few slices of jalapeños on top before baking.
Bake:
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Personal Tip: If you like a slightly crispy top, broil the enchiladas for the last 2 minutes of baking.
Serve:
Garnish with sour cream and chopped cilantro, if desired. Serve hot.
Personal Tip: A squeeze of lime juice over the top adds a refreshing zing to the enchiladas.
Nutritional Information (Per Serving):
Calories: 350, Protein: 25g, Carbohydrates: 28g, Sugars: 4g, Total Fat: 15g, Saturated Fat: 8g, Sodium: 800mg, Fiber: 3g
Kitchen Tips, Great Ideas, How to Save Money
- Rotisserie Chicken: Save time and effort by using store-bought rotisserie chicken for your enchiladas. Shred the chicken, and it's ready to use, giving you a quick and easy filling option without the need to cook and prepare chicken from scratch.
- Homemade Enchilada Sauce: Elevate the flavor of your enchiladas by making your own enchilada sauce. Use ingredients like tomatoes, chili powder, garlic, onion, and various spices to create a rich and flavorful sauce that surpasses store-bought versions.
- Cheese Choices: Experiment with different cheeses to add a unique twist to your enchiladas. While cheddar and Monterey Jack are common choices, consider trying Oaxaca or queso fresco for a more authentic Mexican flavor. These cheeses melt beautifully and enhance the overall taste of the dish.
- Vegetable Additions: Boost the nutritional value and flavor of your enchiladas by adding sautéed vegetables to the filling. Bell peppers, spinach, corn, and zucchini are excellent choices that complement the chicken and cheese. This not only adds variety but also makes the dish more colorful and appealing.
- Freezing Tips: Enchiladas are a great make-ahead meal. Assemble the enchiladas up to the baking step, then freeze them in an airtight container. When you're ready to eat, thaw them in the refrigerator overnight and bake as directed. This makes for a convenient and delicious dinner option on busy nights.
- Tortilla Choice: Choose between corn and flour tortillas based on your preference. Corn tortillas offer a traditional and slightly firmer texture, while flour tortillas are softer and more pliable. Both work well for enchiladas, so select the one that suits your taste.
- Bulk Cooking: Double the recipe and freeze half for later use. Enchiladas freeze well and can be reheated for a quick and satisfying meal. This approach saves time and ensures you always have a delicious homemade meal ready when needed.
- Serving Suggestions: Complete your meal by serving enchiladas with Mexican rice, refried beans, or a fresh salad. These side dishes complement the rich flavors of the enchiladas and provide a well-rounded dining experience.
- Toppings: Enhance the flavor and presentation of your enchiladas by adding various toppings. Avocado slices, jalapeños, a squeeze of lime, and a drizzle of crema or sour cream are excellent choices that add freshness and complexity to the dish.
- Meal Prep: Prepare the chicken filling and enchilada sauce in advance to streamline the assembly process. Store them separately in the refrigerator until you're ready to assemble and bake the enchiladas. This approach makes dinner preparation quick and efficient, especially on busy weeknights.
What is the Difference Between Corn and Flour Enchiladas?
Enchiladas can be made with either corn or flour tortillas, and the choice largely depends on personal preference and the type of enchilada you’re aiming for. Corn tortillas are traditional in Mexican cuisine, offering a firmer texture and a more authentic flavor. They tend to hold up better when baked, making them ideal for enchiladas that are packed with sauce and fillings. Flour tortillas, on the other hand, are softer and more pliable, often resulting in a milder flavor that allows the fillings to take center stage. While corn tortillas are naturally gluten-free, making them a great option for those with gluten sensitivities, flour tortillas are often preferred for their ease of use and more neutral taste. Both options have their merits, and the best choice depends on your desired texture and flavor profile for the dish.