Miranda's Chicken Enchiladas
A fantastic recipe that our friend Miranda shared with us. You gotta try it!
A fantastic recipe that our friend Miranda shared with us. You gotta try it!
- salt to taste
- 1 cup chicken broth
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1/2 tsp chili powder
- 1 tbsp black pepper
- 4 frozen chicken breasts
- 1 tbsp red pepper flakes
- 1 tbsp garlic salt
- 1 tbsp paprikka
- 1 cup finely chopped yellow onion
- 1/2 cup chopped fresh cilantro
- 2 garlic cloves minced (you can use 1 tbsp. of mince
- 1 bottle of mã¶lli mexico city cooking sauce
- 1/2 cup mozzarella
- 8 corn tortillas (be sure to have extra just in case)
- olive oil or cooking spray (i used cilantro & onio
- 1 cup of shredded cheese (any kind)
- 8 oz of cream cheese
- lime wedges.
- Carbohydrate 3.44915616461985 g
- Cholesterol 207.008633890225 mg
- Fat 47.1670043242335 g
- Fiber 0.702406669413785 g
- Protein 45.3631552560854 g
- Saturated Fat 18.0589822525213 g
- Serving Size 1 1 Serving (275g)
- Sodium 1267.36657902188 mg
- Sugar 2.74674949520606 g
- Trans Fat 4.69825229724369 g
- Calories 626 calories
Step-by-step
- Cook the chicken from frozen at 375 for 45 minutes after spicing it with the cumin, red pepper flakes, garlic salt, black pepper, paprika, chili powder and a pinch or two of sea salt.
- Preheat oven to 425. Combine onion, cilantro and minced garlic in a bowl with the cream cheese and mozzarella. As soon as the chicken has finished baking, slice it into shreds over the cream cheese mixture, the heat from the chicken will soften the cheeses. Stir in 1/3 cup of Mexico City Cooking sauce. Reserve remaining for topping.
- Bring chicken broth to a simmer in a medium sized skillet. Working with one tortilla at a time, add tortilla to pan; cook for 10 seconds, flip and cook another 10 seconds (be SUPER careful and don't leave them in too long or they will disintegrate, thus the extra tortillas). Remove tortilla and place on a paper towl to drain. Repeat, stacking the tortillas in pairs of two with paper towels between each layer.
- Once all tortillas have had a quick chicken broth bath (to soften them). Give your baking dish a quick rub down with olive oil or spray with cooking spray. Then spoon about 1/4 cup of chicken/cheese mixture down the center of the tortilla and roll up. Place tortillas, once stuffed, seam side down in your baking dish. Pour remaining Mexico City cooking sauce over enchiladas and sprinkle evenly w/ cheese.
- Bake at 425 for 18 minutes or until thoroughly heated. Serve garnished w/ cilantro sprigs and lime wedges!
Miranda's Chicken Enchiladas: A Weeknight Delight
This recipe is my go-to for a quick, satisfying, and flavorful weeknight dinner. I discovered it from a friend, Miranda, and it's become a staple in my meal rotation. It's surprisingly easy to make, even on a busy Tuesday after a long day at the office. The combination of tender chicken, creamy cheese, and spicy enchilada sauce is simply irresistible. What makes this recipe truly special is how adaptable it is. You can easily swap out ingredients to fit your preferences and dietary needs. Feeling adventurous? Try different types of cheese, add black beans for extra protein, or experiment with different chili powders for varying spice levels. No matter how you tweak it, the result is always delicious.
The best part about this recipe is the speed. The chicken cooks quickly, the sauce is simple to make, and the assembly is a breeze. I often prep some of the ingredients – like chopping the onions and cilantro – ahead of time to save even more time during the week. This recipe is perfect for those nights when you want something comforting and satisfying, without spending hours in the kitchen. The vibrant colors and the warm, inviting aromas make it a meal that's as pleasing to the eyes as it is to the palate. It's perfect for a cozy night in or a casual get-together with friends. I often double the recipe when entertaining because it disappears as fast as I can make it!
One of the things I love most about cooking is the ability to share food with people I care about. Food is a universal language, a way to connect with others and share joy. This recipe is more than just a meal; it's a way to bring people together. Whether I'm making it for my family, friends, or even just myself, this recipe is a testament to the power of simple ingredients and a little bit of love. It’s a simple dish, yet it always delivers a feeling of warmth, comfort, and satisfaction. The creamy cheese, savory chicken, and zesty sauce combine to create a symphony of flavors that will leave you wanting more. And the best part is, the leftovers are just as delicious the next day, making it perfect for meal prepping.
I've also noticed that even minor adjustments can lead to significant changes in the final taste and texture. For instance, if you prefer a milder flavor, you can reduce the amount of chili powder and red pepper flakes. If you’re a cheese lover, feel free to add more mozzarella or try a different kind of cheese altogether. Don't be afraid to experiment! That’s what makes cooking fun and exciting. And remember, the most important ingredient in any dish is love. So, put on your apron, gather your ingredients, and let's get cooking! This recipe is a guaranteed crowd-pleaser, perfect for any occasion, whether it's a weeknight dinner or a weekend gathering. Trust me, once you try it, it will become one of your favorite go-to recipes too!
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper for extra heat.
- Vegetarian option: Replace the chicken with black beans or mushrooms.
- Cheese variations: Experiment with different types of cheese, such as Monterey Jack, cheddar, or pepper jack.
- Add some veggies: Incorporate diced bell peppers or onions into the filling for extra flavor and nutrition.
- Make it ahead: Assemble the enchiladas ahead of time and bake them just before serving.
Enjoy your delicious homemade Miranda's Chicken Enchiladas!
