Chicken Enchiladas
It's quickly become one of my favorite things to cook Since only 2 of us eat this, I usually have leftovers for several days.
It's quickly become one of my favorite things to cook Since only 2 of us eat this, I usually have leftovers for several days.
- Carbohydrate 288.258909522222 g
- Cholesterol 94.7768032192 mg
- Fat 74.5956413101972 g
- Fiber 17.2709370118779 g
- Protein 64.0069659576824 g
- Saturated Fat 30.0272789474604 g
- Serving Size 1 1 Serving (670g)
- Sodium 4000.65322101073 mg
- Sugar 270.987972510344 g
- Trans Fat 4.36334662326064 g
- Calories 2099 calories
Step-by-step
- Spread about 2 Tbsp of beans on each tortilla.
- Combine soup and sour cream; stir in chicken.
- Spoon 1/3 to 1/2 cup down the center of each tortilla; top with 1-2 Tbsp cheese.
- Roll up and place seam side down in a greased baking dish.
- Pour enchilada sauce over top; sprinkle with remaining cheese.
- Bake, uncovered, at 350(F)for 35 minutes or until heated through.
Placing rolled tortillas seam-side down in the baking dish prevents them from unfurling while the contents heat. Swapping canned cooked chicken for freshly poached or roasted breast meat changes the moisture balance significantly, as commercial canned poultry often retains extra liquid that requires thorough draining to avoid soggy tortillas. Similarly, substituting canned cream of chicken soup with a scratch-made veloute alters the sodium load and thickening capacity of the sauce mixture. Enchilada preparation has deep roots in Mexican culinary traditions, where street vendors historically dipped corn tortillas in chili sauce before rolling them with fillings. Baking the assembled dish at 350 degrees Fahrenheit for thirty-five minutes allows the dairy proteins in the sour cream and shredded cheddar to melt without breaking or separating into pools of oil. Watch for bubbling edges and a golden brown surface texture as visual indicators of completion. Leftovers stored properly in a sealed container remain safe for consumption within three to four days, though the starch in the flour tortillas will continue to absorb moisture from the surrounding sauce over time.
