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Tender shredded chicken and melted cheese rolled into soft corn tortillas, then smothered in a zesty green chile sauce and baked until bubbly. A comforting Southwestern classic that's perfect for a weeknight family dinner.
Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
In a large skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Stir in the minced garlic, ground cumin, and dried oregano, and cook for another minute until fragrant.
Add the shredded chicken, 1 cup of the green enchilada sauce, and 1 cup of the shredded Monterey Jack cheese to the skillet. Season with salt and pepper. Stir until the cheese is melted and everything is well combined. Remove from heat and set aside.
Pour the remaining vegetable oil into a small, separate skillet and heat over medium-high heat. Using tongs, carefully fry each corn tortilla for 10-15 seconds per side, just until it becomes soft and pliable. Do not let it get crispy. Place the softened tortillas on a plate lined with paper towels to drain excess oil.
Spread 1 cup of the green enchilada sauce evenly over the bottom of the prepared baking dish. Working one at a time, spoon a portion of the chicken filling (about 1/3 to 1/2 cup) down the center of a softened tortilla. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are all covered. Sprinkle the remaining 1 cup of shredded cheese evenly over the sauce.
Tender shredded chicken and melted cheese rolled into soft corn tortillas, then smothered in a zesty green chile sauce and baked until bubbly. A comforting Southwestern classic that's perfect for a weeknight family dinner.
This southwest recipe takes 65 minutes to prepare and yields 4 servings. At 832.65 calories per serving with 48.81g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Bake uncovered for 20-25 minutes, or until the sauce is hot and bubbly and the cheese is fully melted and lightly golden. Let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
Garnish with dollops of sour cream and a sprinkle of fresh cilantro before serving.
For extra heat, add one finely diced jalapeño or serrano pepper to the skillet along with the onion. You can also choose a 'hot' variety of green enchilada sauce.
Replace the chicken with 2 cups of black beans (rinsed and drained), 1 cup of corn, and 1 cup of sautéed spinach for a hearty vegetarian filling.
Substitute the shredded chicken with an equal amount of shredded pork (carnitas) or beef (barbacoa) for a different flavor profile.
For 'Enchiladas Suizas' style, blend 4 ounces of softened cream cheese into the green enchilada sauce before pouring it over the tortillas for a rich, creamy finish.
With a generous amount of chicken, this dish provides high-quality protein essential for building and repairing tissues, supporting muscle mass, and promoting a feeling of fullness.
This dish contains cheese and chicken, which provide calcium for bone health and selenium, an important antioxidant that supports immune function and thyroid health.
The carbohydrates from the corn tortillas offer a steady release of energy, helping to fuel your body and brain throughout the day.
A typical serving of two enchiladas contains approximately 650-750 calories, depending on the specific brands of sauce and cheese used, and the amount of oil absorbed by the tortillas.
They can be part of a balanced diet. The dish is an excellent source of protein from the chicken. However, it can be high in sodium and saturated fat from cheese and canned sauce. To make it healthier, use low-sodium sauce, reduce the amount of cheese, and opt for light sour cream.
This is a common issue, usually because the tortillas were not properly softened. Frying them briefly in hot oil makes them pliable and creates a slight barrier to prevent them from absorbing too much sauce and becoming mushy. Ensure the oil is hot enough and you only fry them for 10-15 seconds per side.
Yes, this dish is great for meal prep. You can assemble the enchiladas completely, cover the dish tightly with foil, and refrigerate for up to 24 hours. When ready to bake, you may need to add 10-15 minutes to the baking time.
You can, but it will change the authentic taste and texture. If you use flour tortillas, you do not need to fry them in oil. Simply warm them in a dry skillet or microwave for a few seconds to make them flexible before filling and rolling.
These enchiladas pair wonderfully with Mexican rice, refried beans or black beans, a simple green salad with a lime vinaigrette, or grilled corn (elote).
This recipe goes great with these complete meals
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