10 Easy Steps To Make The Best Chicken Enchiladas On The Stove Top!
What To Know
- Indulge in the savory symphony of chicken enchiladas, a culinary masterpiece that tantalizes taste buds and transports you to a Mexican fiesta.
- Spread a thin layer of enchilada sauce in the bottom of a large skillet.
- Place a tortilla in the skillet and spread with a layer of the chicken mixture, followed by a layer of the vegetable mixture.
Indulge in the savory symphony of chicken enchiladas, a culinary masterpiece that tantalizes taste buds and transports you to a Mexican fiesta. By crafting these delightful treats on your stove top, you can savor the authentic flavors of this beloved dish in the comfort of your own kitchen.
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 onion, chopped
- 2 bell peppers (any color), chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 (15 ounce) can enchilada sauce
- 1 cup shredded cheddar cheese
Instructions:
1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat a large skillet over medium heat and cook the chicken for 5-7 minutes per side, or until cooked through. Let the chicken cool slightly, then shred it using two forks.
2. Sauté the Veggies: In the same skillet, sauté the onion and bell peppers until softened. Add the black beans, corn, and tomatoes. Stir in the chili powder, cumin, salt, and black pepper. Cook for 5-7 minutes, or until the vegetables are heated through.
3. Assemble the Enchiladas: Spread a thin layer of enchilada sauce in the bottom of a large skillet. Place a tortilla in the skillet and spread with a layer of the chicken mixture, followed by a layer of the vegetable mixture. Roll up the tortilla and place it seam-side down in the skillet. Repeat with the remaining tortillas.
4. Pour the Enchilada Sauce: Pour the remaining enchilada sauce over the enchiladas. Sprinkle with shredded cheddar cheese.
5. Cook on the Stove Top: Bring the sauce to a simmer over medium heat. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the cheese is melted and bubbly.
Tips for Perfect Enchiladas:
- Choose the Right Tortillas: Corn tortillas are the traditional choice for enchiladas, but you can also use flour tortillas if desired.
- Warm the Tortillas: Before assembling the enchiladas, warm the tortillas in a skillet or microwave to make them more pliable.
- Fill the Tortillas Generously: Don’t be afraid to fill the tortillas with plenty of filling. This will ensure that each bite is bursting with flavor.
- Use a Variety of Vegetables: Feel free to add other vegetables to the filling, such as zucchini, mushrooms, or jalapeños.
- Experiment with Sauces: You can use salsa, mole sauce, or your own homemade enchilada sauce.
- Top with Your Favorites: Once the enchiladas are cooked, top them with your favorite toppings, such as sour cream, guacamole, or sliced avocado.
The Ultimate Sauce:
The secret to mouthwatering enchiladas lies in the perfect sauce. Follow these steps to create a flavorful and velvety enchilada sauce:
1. Roast the Peppers: Roast two ancho chiles and one guajillo chile in a 350°F oven for 10-15 minutes, or until they are slightly charred.
2. Rehydrate the Peppers: Remove the seeds and stems from the roasted peppers and place them in a bowl. Cover the peppers with hot water and let them soak for 30 minutes, or until they are softened.
3. Blend the Peppers: Drain the peppers and transfer them to a blender. Add 1 cup of chicken broth, 1/2 onion, 2 cloves garlic, 1 teaspoon cumin, and 1/2 teaspoon salt. Blend until smooth.
4. Simmer the Sauce: Pour the sauce into a saucepan and bring to a simmer over medium heat. Cook for 15-20 minutes, or until the sauce has thickened.
The Final Touch:
Once your enchiladas are cooked, they are ready to serve. Here are some tips for a stunning presentation:
- Arrange the Enchiladas: Place the enchiladas in a single layer on a serving platter.
- Top with Sauce: Pour the remaining enchilada sauce over the enchiladas.
- Garnish with Cilantro: Sprinkle fresh cilantro over the enchiladas for a pop of color and freshness.
- Serve with Sides: Accompany the enchiladas with your favorite sides, such as Spanish rice, refried beans, or a fresh salad.
Conclusion:
Creating chicken enchiladas on the stove top is a culinary adventure that will delight your taste buds and impress your dinner guests. By following the simple steps outlined in this guide, you can master the art of this classic Mexican dish and enjoy a fiesta of flavors in the comfort of your own home.
Frequently Asked Questions:
Q: Can I use other types of meat in the enchiladas?
A: Yes, you can use ground beef, turkey, or pork instead of chicken.
Q: How can I make the enchiladas vegetarian?
A: Simply omit the chicken and use extra vegetables in the filling.
Q: Can I freeze the enchiladas?
A: Yes, you can freeze the unbaked enchiladas for up to 3 months. When ready to serve, thaw the enchiladas overnight in the refrigerator and then bake them according to the instructions.
Q: How do I store leftover enchiladas?
A: Store leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
Q: Can I use a different type of cheese in the enchiladas?
A: Yes, you can use Monterey Jack, queso fresco, or a blend of cheeses.