Traditional Enchilada
Craving something comforting and packed with flavor? This Traditional Enchilada recipe is a perfect choice. It's a classic dish that's sure to become a family favorite, filled with seasoned chicken and topped with bubbling cheese.
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Ingredients for Traditional Enchilada
Corn tortillas are the backbone of any enchilada, providing a slightly chewy texture and authentic taste. Cooked, shredded chicken brings protein and a meaty flavor, absorbing spices beautifully. Enchilada sauce is the heart of the dish, infusing everything with its rich, tangy essence. Cheddar cheese adds a sharpness, while Monterey Jack cheese melts smoothly for a creamy finish. Diced onions introduce a hint of sweetness and depth. Chopped cilantro offers a fresh, herbaceous note that brightens everything up. Vegetable oil is used for sautéing, ensuring a smooth cooking process. Ground cumin and garlic powder provide warm, earthy undertones. Salt and black pepper bring balance and a bit of heat.
Traditional Enchilada Tips & Tricks
- Warm the tortillas in small batches to keep them pliable and easy to work with.
- If you prefer a spicier dish, use a hot enchilada sauce or add chopped jalapeños to the filling.
- Use leftover grilled or rotisserie chicken to save time on meal prep.
- For a vegetarian version, substitute black beans or roasted vegetables for the chicken.
Serving Ideas for Traditional Enchilada
Pair these enchiladas with a side of Spanish rice or Mexican street corn for a complete meal. A light salad with avocado and lime dressing adds a refreshing contrast to the rich flavors. For drinks, a cold Mexican lager or a tangy margarita would be perfect accompaniments.
Frequently Asked Questions
- Can I make these enchiladas ahead of time?
- Yes, you can assemble the enchiladas a day in advance. Just cover and refrigerate them, then bake when ready to serve.
- How do I store leftovers?
- Keep any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.
- Can I freeze these enchiladas?
- Absolutely! Freeze them before baking by tightly wrapping the dish in foil. They can be stored in the freezer for up to 3 months. Bake directly from frozen, adding an extra 10-15 minutes to the cooking time.
Traditional Enchilada Recipe Walkthrough
First, preheat your oven to 350°F (175°C). This ensures that everything will cook evenly once it's assembled. While the oven is warming up, grab a skillet and heat the vegetable oil over medium heat. Toss in the diced onions and let them cook until they're translucent; this usually takes about 5 minutes. You'll want to stir them occasionally to prevent any burning.
Next, add the shredded chicken to the skillet along with your spices: ground cumin, garlic powder, salt, and black pepper. Stir everything together until the chicken is well-coated and the spices are fragrant, which should take another 3-4 minutes. Transfer this mixture to a bowl and set it aside.
Now, take your corn tortillas and warm them on a griddle or a dry skillet. This step makes them pliable, so they're easier to roll without cracking. Once warmed, dip each tortilla into the enchilada sauce, ensuring it's fully coated. Fill it with a spoonful of the chicken mixture and a sprinkle of cheddar cheese. Roll it up and place it seam-side down in a greased baking dish. Repeat this process for all the tortillas.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re well-covered. Top with the remaining cheddar and Monterey Jack cheese. Pop the dish into the preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and slightly golden on top.
Once out of the oven, garnish your enchiladas with chopped cilantro before serving. This adds a burst of freshness and vibrant color to your dish.
Why This Traditional Enchilada Works
- Easy to prepare, perfect for weeknight dinners.
- Rich in flavors with a perfect blend of spices.
- Customizable with your favorite toppings and fillings.
- A great way to use leftover chicken, making it economical.
Ingredients
- 12 corn tortillas
- 2 cups cooked, shredded chicken
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup diced onions
- 1/4 cup chopped cilantro
- 2 tablespoons vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Step-by-step Instructions
- 1. Preheat the oven to 350°F (175°C).
- 2. In a skillet over medium heat, warm the vegetable oil and sauté the onions until translucent.
- 3. Add the shredded chicken, ground cumin, garlic powder, salt, and black pepper to the onions and stir until well combined.
- 4. Warm the corn tortillas on a griddle until pliable.
- 5. Dip each tortilla into the enchilada sauce, fill with the chicken mixture, sprinkle with a little cheese, roll up, and place seam-side down in a greased baking dish.
- 6. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the remaining cheese.
- 7. Bake in the preheated oven for 20-25 minutes until the cheese is bubbly and golden.
- 8. Garnish with chopped cilantro before serving.