Recipe For Chicken Enchiladas With Corn Tortillas
If you're looking for a hearty and satisfying meal that will please the entire family, chicken enchiladas are a great option. This dish is made with corn tortillas, shredded chicken, a flavorful sauce, and a variety of delicious toppings. Here's how to make chicken enchiladas with corn tortillas:
Ingredients:
- 2 cups cooked, shredded chicken
- 1 can diced tomatoes with green chilies
- 1 can enchilada sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 1/2 cup frozen corn
- 1/2 cup black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1/4 cup sour cream (optional)
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, combine the shredded chicken, diced tomatoes with green chilies, enchilada sauce, onion, green bell pepper, red bell pepper, corn, black beans, and cilantro.
- Take a baking dish and layer the bottom with a small amount of the enchilada sauce.
- Warm the tortillas in the microwave for about 30 seconds so they're easier to roll.
- Place a small amount of the chicken mixture in the center of each tortilla and roll it up tightly.
- Place the rolled tortillas seam-side down in the baking dish, and cover them with the remaining enchilada sauce.
- Sprinkle the shredded cheddar cheese on top.
- Cover the dish with aluminum foil and bake for around 25 minutes.
- Remove the foil and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool slightly.
- Serve with a dollop of sour cream and additional cilantro, if desired.
Tips:
Here are some helpful tips to make your chicken enchiladas even more delicious:
- You can use store-bought rotisserie chicken or leftover cooked chicken for this recipe. It's a great way to use up leftovers!
- Feel free to add additional vegetables to the filling, like diced zucchini or mushrooms.
- For a spicier version, use hot enchilada sauce or add some diced jalapeños to the filling.
- If you want to make this recipe ahead of time, assemble the enchiladas and store them in the refrigerator for up to 24 hours. When you're ready to bake, just add on a few extra minutes to the cooking time.
Conclusion:
Chicken enchiladas with corn tortillas are a delicious and satisfying meal that's perfect for any occasion. This recipe is easy to make and customizable, so feel free to experiment with different ingredients and flavors. Whether you're feeding a crowd or just looking for a comforting dinner, chicken enchiladas are sure to hit the spot!