Enchiladas

Ingredients

While the original Mexican enchiladas typically feature corn tortillas filled with meat or cheese and topped with a chili sauce, this Latin American adaptation expands on the flavors by incorporating a wider range of ingredients and spices. The filling may include a combination of meats, vegetables, and beans, and the sauce can be made with a variety of chili peppers, herbs, and spices commonly found in Latin American cuisine. We alse have the original recipe for Enchiladas, so you can check it out.

• 12 corn tortillas 12 corn tortillas
• 2 cups (470ml) cooked chicken, shredded 2 cups (470ml) cooked chicken, shredded
• 1 cup (240ml) black beans, drained and rinsed 1 cup (240ml) black beans, drained and rinsed
• 1 cup (240ml) corn kernels 1 cup (240ml) corn kernels
• 1 cup (240ml) diced bell peppers 1 cup (240ml) diced bell peppers
• 1 cup (240ml) shredded cheese (such as Monterey Jack or queso fresco) 1 cup (240ml) shredded cheese (such as Monterey Jack or queso fresco)
• 1/2 cup (120ml) chopped fresh cilantro 1/2 cup (120ml) chopped fresh cilantro
• 1/4 cup (60ml) diced red onions 1/4 cup (60ml) diced red onions
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• 1 tablespoon (15ml) ground cumin 1 tablespoon (15ml) ground cumin
• 1 tablespoon (15ml) chili powder 1 tablespoon (15ml) chili powder
• 1 teaspoon (5ml) dried oregano 1 teaspoon (5ml) dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 35g, 4g
• Protein: 25g
• Fiber: 8g
• Salt: 1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant.
3. 3.
   Add the diced bell peppers and cook until they start to soften.
4. 4.
   Stir in the shredded chicken, black beans, corn kernels, cumin, chili powder, dried oregano, salt, and pepper. Cook for 5 minutes, stirring occasionally.
5. 5.
   Warm the corn tortillas in a dry skillet or microwave until pliable.
6. 6.
   Spoon a generous amount of the filling onto each tortilla and roll it up tightly. Place the enchiladas seam-side down in a greased baking dish.
7. 7.
   Pour your choice of Latin American chili sauce over the enchiladas, covering them completely.
8. 8.
   Sprinkle the shredded cheese on top of the enchiladas.
9. 9.
   Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. 10.
    Garnish with chopped cilantro and diced red onions before serving.

Treat your ingredients with care...

• Corn tortillas — To prevent them from cracking, warm them up before rolling by heating them in a dry skillet or wrapping them in a damp towel and microwaving for a few seconds.
• Shredded chicken — Use leftover cooked chicken or quickly poach chicken breasts in simmering water until cooked through, then shred with a fork.
• Diced bell peppers — For added flavor, roast the bell peppers before dicing them.

Tips & Tricks

• Experiment with different chili sauces to add a unique twist to your enchiladas.
• If you prefer a spicier dish, add some diced jalapenos or a pinch of cayenne pepper to the filling.
• Serve the enchiladas with a dollop of sour cream or guacamole for added creaminess.
• Make a double batch of the filling and freeze it for quick and easy enchiladas in the future.
• For a lighter option, use lettuce wraps instead of corn tortillas.

Serving advice

Serve the enchiladas hot, garnished with fresh cilantro and diced red onions. Accompany them with a side of Mexican rice and refried beans for a complete Latin American meal.

Presentation advice

Arrange the enchiladas on a platter, overlapping slightly to showcase their vibrant colors. Drizzle some extra chili sauce on top and sprinkle with additional shredded cheese and cilantro for an appetizing presentation.