Recipe: Chicken Enchiladas
Description: Dive into the delightful flavors of these Chicken Enchiladas, a savory dish perfect for sharing with loved ones. Bursting with tender chicken, gooey cheese, and zesty chili sauce, these enchiladas embody the essence of Southwestern and Mexican cuisine, delivering a satisfyingly spicy kick with each bite.
Rating: ⭐⭐⭐⭐⭐ (5/5)
Servings: 6
Nutritional Information (per serving):
- Calories: 637.8
- Fat: 45.8g
- Saturated Fat: 11.2g
- Cholesterol: 124.9mg
- Sodium: 187.8mg
- Carbohydrates: 22.7g
- Fiber: 3.2g
- Sugar: 1g
- Protein: 33.7g
Ingredients:
- 1 whole chicken
- 1 pack corn tortillas
- 1/2 yellow onion, diced
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup green chili sauce
- 1/2 cup red chili sauce
- Salt and pepper, to taste
- 1/4 cup chicken broth
- Oil for frying
Instructions:
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Prepare the Chicken:
- In a large kettle, bring salted water to a boil.
- Add the whole chicken to the boiling water and cook for 1 hour.
- Turn off the heat and let the chicken sit in the hot water for an additional 15-20 minutes.
- Remove the chicken from the water and transfer it to a platter or bowl to cool.
-
Shred the Chicken:
- Once the chicken has cooled, shred all the meat into a separate bowl.
- Add 1/4 cup of chicken broth to the shredded chicken to keep it moist and flavorful.
- Season the shredded chicken with salt and pepper according to your taste.
- Refrigerate the shredded chicken if you’re not using it immediately.
-
Prepare the Tortillas:
- Heat oil in a small skillet over high heat.
- Once the oil is hot, add one corn tortilla at a time and fry until lightly golden on both sides.
- Use a fork to flip the tortilla for even cooking.
- Place the fried tortillas on a paper towel to drain excess oil.
- Repeat the process until all the tortillas are cooked.
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Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C) and grease a baking pan.
- Pour one cup of chili sauce onto a plate.
- Dip each tortilla into the chili sauce, coating both sides evenly.
- Spoon the shredded chicken mixture onto each tortilla and roll them up tightly.
- Place the rolled enchiladas seam-side down in the prepared baking pan.
- Once all the enchiladas are in the pan, pour the remaining chili sauce over the top until all the tortillas are covered.
- Sprinkle the shredded cheddar cheese and diced onions over the enchiladas.
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Bake the Enchiladas:
- Place the baking pan in the preheated oven and bake for 30-40 minutes, or until the cheese is melted and the sauce is bubbly.
- Once baked, remove the enchiladas from the oven and let them cool for a few minutes before serving.
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Serve and Enjoy:
- Garnish the enchiladas with fresh cilantro, diced tomatoes, or a dollop of sour cream, if desired.
- Serve hot and enjoy the delicious flavors of these homemade Chicken Enchiladas with your favorite sides such as Mexican rice, refried beans, or a crisp green salad.
With its simple yet flavorful ingredients and easy-to-follow steps, this Chicken Enchiladas recipe is sure to become a staple in your kitchen, perfect for weeknight dinners or special occasions when you crave a taste of the Southwest. Gather your ingredients, roll up your sleeves, and let’s get cooking! 🌮🔥
