Easy Enchiladas Recipe
Try this Easy Enchiladas Recipe.
Try this Easy Enchiladas Recipe.
- 1/2 teaspoon salt
- salt and pepper
- 1 tablespoon vegetable oil
- 1/2 cup water
- 2 teaspoons sugar
- 3 garlic cloves minced
- 3 tablespoons chili powder
- 2 teaspoons cumin
- 1/2 cup minced fresh cilantro
- 2 (8-ounce) cans tomato sauce
- 1 onion, minced
- 3 cups shredded cooked chicken (1 1/2 pounds)
- 12 ounces sharp cheddar cheese shredded (3 cups)
- 1 1/2 cup enchilada sauce (canned or homemade--recipe below)
- 1 to 2 (4-ounce) cans chopped green chiles drained
- 12 (6-inch) corn tortillas
- lime wedges sour cream, diced avocado, and shredded lettuce for serving, optional (i would not eat any of these things with enchiladas!)
- Carbohydrate 43.8101564142215 g
- Cholesterol 357.20399106 mg
- Fat 125.433810139107 g
- Fiber 4.41973342213239 g
- Protein 87.0928550257102 g
- Saturated Fat 72.8924605522144 g
- Serving Size 1 1 recipe (527g)
- Sodium 4639.74970123909 mg
- Sugar 39.3904229920892 g
- Trans Fat 6.36874170885875 g
- Calories 1632 calories
Step-by-step
- Heat the oven to 400°F with a rack in the middle position.
- Combine the chicken, 2 cups of the cheese, 1/2 cup of the enchilada sauce, the chiles, and cilantro. Season with salt and pepper to taste.
- Stack the tortillas on a plate, cover with plastic wrap, and microwave until warm and pliable, 40-60 seconds.
- Lightly coat a 9x13 inch baking dish with vegetable oil spray (or just vegetable oil). Spread 1/3 cup filling evenly down the center of each tortilla. Tightly roll the tortilla around the filling and lay seam-side down in the baking dish. You might have to lay a few on top of the others or sideways for everything to fit; it's ok.
- Lightly spray the enchiladas with vegetable oil spray (you can skip this step if you don't have vegetable oil spray; it's meant to keep the tortillas intact during baking, but this is not crucial). Pour the remaining 1 cup of enchilada sauce all over the enchiladas so that they are thoroughly coated. Sprinkle the remaining 1 cup cheese over all.
- Cover the dish with foil and bake until the enchiladas are heated through, 20-25 minutes.
- Remove the foil and bake until the cheddar browns, about 5 minutes more.
- Fast Enchilada Sauce
Heat the oil in a 12-inch skillet over medium heat until shimmering. Add the onion and salt and cook until softened, about 5 minutes. Stir in the chili powder, garlic, cumin, and sugar. Cook until fragrant, about 15 seconds. Stir in the tomato sauce and water. Bring to a simmer and cook until slightly thickened, about 5 minutes. Season with salt and pepper to taste.
Easy Enchiladas: A Weeknight Winner
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. But sometimes, the simplest recipes are the most rewarding. That’s where these easy enchiladas come in. They're quick to assemble, bursting with flavor, and always a crowd-pleaser, whether it’s a family dinner or a casual get-together with friends. Forget complicated techniques and time-consuming prep – this recipe is all about effortless deliciousness.
The beauty of this dish lies in its adaptability. I often tweak it depending on what I have on hand. Sometimes I’ll swap out the chicken for leftover shredded pork or even black beans for a vegetarian option. The cheese is another area where you can get creative – Monterey Jack, pepper jack, or even a blend of Mexican cheeses all work wonderfully. The key is to keep it simple and let the flavors of the enchilada sauce, the spices, and the cheese shine through.
Beyond the Recipe: A Weeknight Ritual
For me, cooking isn't just about sustenance; it's about creating a comforting ritual. The aroma of simmering enchilada sauce fills my kitchen with warmth, a welcome contrast to the often chaotic energy of a busy workday. As my kids help me assemble the enchiladas – carefully rolling each tortilla, layering them in the baking dish – it becomes a shared moment of connection, a small act of family bonding amidst the daily grind. And the best part? The satisfied sighs and happy faces around the dinner table as we enjoy this easy, flavorful meal.
Tips and Tricks for Enchilada Success:
Prepping Ahead: I often cook the chicken ahead of time and store it in the fridge, making assembly a breeze on a busy weeknight. You can also prepare the enchilada sauce in advance and keep it refrigerated until you're ready to use it.
Tortilla Tip: Warming the tortillas in the microwave makes them much more pliable and easier to roll without breaking. Don’t skip this step!
Spice Level: Adjust the amount of chili powder to your preference. For a milder dish, use less; for a spicier kick, add more. You can also add a pinch of cayenne pepper for an extra fiery touch.
Serving Suggestions: While I’m not a fan of extra toppings, some people like to garnish these enchiladas with sour cream, guacamole, or chopped cilantro. Serve with a simple side salad or some rice for a complete meal.
More Than Just Enchiladas: A Symbol of Comfort and Connection
This isn’t just a recipe; it’s a small piece of my life, a testament to finding joy in simple things. It’s about nourishing my family, creating memories, and savoring the taste of home. The act of making enchiladas, from the careful chopping of onions to the final sprinkle of cheese, is a meditative process, allowing me to escape the whirlwind of daily life and focus on the present moment. And when the family gathers around the table, sharing laughter and stories over a plate of these easy enchiladas, it’s a reminder of what truly matters. It’s a reminder of home.
So, try this recipe. Let the comforting aroma and the delicious flavors transport you to a place of warmth and connection. Embrace the simplicity, the joy of creating something delicious, and the satisfaction of sharing a meal with loved ones. It's more than just dinner; it's a celebration of everyday life.
