Enchiladas Regias with a Twist

Ingredients

• 8 corn tortillas 8 corn tortillas
• 2 cups (470ml) tomato sauce 2 cups (470ml) tomato sauce
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, diced 1 onion, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (240g) cooked shredded chicken 2 cups (240g) cooked shredded chicken
• 1 cup (120g) shredded Monterey Jack cheese 1 cup (120g) shredded Monterey Jack cheese
• 1 cup (120g) shredded Cheddar cheese 1 cup (120g) shredded Cheddar cheese
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin 1 teaspoon cumin
• 1/2 teaspoon garlic powder 1/2 teaspoon garlic powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 28g, 5g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and bell pepper, and sauté until they are softened and slightly caramelized.
3. 3.
   In a separate bowl, combine the tomato sauce, chicken broth, chili powder, cumin, garlic powder, salt, and pepper. Mix well.
4. 4.
   Dip each corn tortilla into the tomato sauce mixture, coating both sides.
5. 5.
   Fill each tortilla with a portion of the shredded chicken, sautéed onions, and bell peppers. Roll the tortilla tightly and place it seam-side down in a baking dish.
6. 6.
   Repeat the process with the remaining tortillas and filling.
7. 7.
   Pour any remaining tomato sauce mixture over the enchiladas.
8. 8.
   Sprinkle the shredded Monterey Jack and Cheddar cheese over the top of the enchiladas.
9. 9.
   Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. 10.
    Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Corn tortillas — To prevent them from cracking, you can lightly heat them in a dry skillet before dipping them in the tomato sauce mixture.
• Shredded chicken — You can use leftover cooked chicken or boil chicken breasts until they are tender and easily shredded.
• Monterey Jack and Cheddar cheese — For a more authentic flavor, use Mexican cheeses such as Queso Chihuahua or Queso Asadero.

Tips & Tricks

• If you prefer a spicier version, add some chopped jalapeños or a dash of hot sauce to the filling.
• Serve the enchiladas with a dollop of sour cream or guacamole for added creaminess.
• You can make the filling vegetarian by substituting the shredded chicken with sautéed mushrooms or black beans.
• For a crispier texture, broil the enchiladas for a couple of minutes after baking.
• Leftover enchiladas can be refrigerated and reheated in the oven or microwave.

Serving advice

Serve the enchiladas hot, garnished with fresh cilantro. Accompany them with a side of Mexican rice and refried beans for a complete and satisfying meal.

Presentation advice

Arrange the enchiladas on a serving platter, ensuring that the melted cheese is visible. Drizzle some additional tomato sauce over the top and sprinkle with chopped cilantro for an appetizing presentation.