Enchiladas
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Enchiladas trace back to Mayan times when people wrapped tortillas around small fish. The modern version emerged in Mexico with the arrival of Spanish ingredients like cheese and various sauces. This comforting dish features corn tortillas dipped in flavorful chile sauce, filled with protein or cheese, then baked until bubbling. The name comes from 'enchilar' meaning 'to season with chile,' highlighting the essential spicy element that gives this beloved dish its distinctive character.
Time & Quantities
Method & Ingredients
Required Equipment: 9x13 baking dish, skillet, mixing bowl, tongs
Cooking Method: Baking
Ingredients
- 12 corn tortillas
- 2 cups shredded cooked chicken
- 1 can black beans
- 1 cup corn kernels
- 1/2 cup diced onion
- 1 small green bell pepper
- 2 cups shredded Monterey Jack cheese
- 2 cups red enchilada sauce
- 2 tbsp vegetable oil
- 2 cloves garlic
- 1 tsp cumin
- 1/2 tsp oregano
- salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 avocado
- 1/4 cup sliced black olives
- 2 green onions
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9x13 baking dish.
- Heat 1 tbsp oil in a skillet over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in chicken, black beans, corn, cumin, and oregano. Season with salt and pepper. Cook for 5 minutes until heated through - this filling is the heart and soul of your enchiladas!
- Remove from heat and stir in 1 cup of cheese.
- Pour 1/2 cup enchilada sauce into the bottom of the baking dish, spreading evenly.
- In a separate skillet, heat remaining 1 tbsp oil over medium heat. Working with one tortilla at a time, quickly dip each side in enchilada sauce for about 3 seconds - move quickly or they'll get too soggy!
- Place about 1/3 cup filling on each tortilla, roll tightly, and place seam-side down in the baking dish.
- Repeat with remaining tortillas, arranging them snugly in the dish.
- Pour remaining enchilada sauce over top and sprinkle with remaining 1 cup cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5-7 minutes until cheese is bubbly and edges are crisp.
- Let stand for 5 minutes before serving. Top with sour cream, cilantro, avocado slices, olives, and green onions.
Storage & Make-Ahead
Storage Advice: Store covered in refrigerator up to 3 days. Reheat in 350°F (175°C) oven for 15-20 minutes until hot.
Make-Ahead & Freezing Tips: Assemble up to 24 hours ahead and refrigerate. Add an extra 10 minutes to baking time if cooking from cold. Freeze unbaked up to 3 months, thaw overnight before baking.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 580
- Protein: 32g
- Fat: 28g (Saturated: 12g)
- Carbohydrates: 52g (Fiber: 9g, Sugar: 5g)
- Vitamin A: 25% DV
- Vitamin C: 30% DV
- Calcium: 40% DV
- Iron: 20% DV
Allergen Information: Contains dairy (cheese, sour cream)
Dietary Information: Contains dairy and corn; not suitable for vegans, vegetarians (if using chicken), or those with dairy allergies
Serving & Variations
Serving Suggestions: Serve on colorful plates with a side of Mexican rice and refried beans. Garnish with a sprinkle of paprika for added color and a lime wedge for brightness.
Wine or Drink Pairing: A fruity Spanish Grenache or Mexican lager pairs well with the rich, spicy flavors. For non-alcoholic options, try horchata or agua fresca.
Possible Recipe Variations: Cheese Enchiladas: Fill with Mexican cheese blend instead of chicken mixture. Seafood Enchiladas: Use shrimp or crab with a creamy white sauce. Green Enchiladas: Substitute green enchilada sauce (salsa verde) for red sauce.
Additional Notes: Pre-dipping tortillas in sauce prevents them from becoming tough when baked and adds flavor throughout.
Oh my goodness, these enchiladas look absolutely scrumptious! I’m quite impressed that you’ve included instructions for making the sauce from scratch rather than relying on canned varieties. One does so appreciate authentic preparation methods. I shall endeavor to prepare these for our next family gathering.
OMG these look exactly like my abuela used to make! Love that the sauce is made from scratch – the canned stuff just isn’t the same. Can’t wait to surprise my family with these!