Flavor-Packed Enchiladas with Zesty Edging
These enchiladas are not just ordinary; they are bursting with authentic flavors and a zesty twist that make them unforgettable. Filled with seasoned chicken, cheese, and topped with a rich red sauce, they feature a creative edging technique that adds crunch and visual appeal. Perfect for family meals or a gathering with friends, these enchiladas redefine comfort food.
ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cheese (cheddar or Monterey Jack)
- 8 small corn tortillas
- 1 can (10 oz) red enchilada sauce
- 1 cup black beans, rinsed and drained
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- ½ cup sour cream
- ¼ cup fresh cilantro, chopped
- 1 cup tortilla chips, crushed (for edging)
- Olive oil, for sautéing
- Salt and pepper, to taste
steps
- 1.
Preheat the oven to 350°F (175°C).
- 2.
In a large skillet, heat olive oil over medium heat. Sauté the diced onion and garlic until translucent, about 3-4 minutes.
- 3.
Add the shredded chicken, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir well and cook for another 5 minutes.
- 4.
Warm the corn tortillas in a separate pan to make them pliable.
- 5.
Spoon a portion of the chicken mixture onto each tortilla, sprinkle with cheese, then roll tightly to form enchiladas.
- 6.
Spread a layer of enchilada sauce in a baking dish and place the rolled enchiladas seam-side down.
- 7.
Pour remaining sauce over the top and sprinkle with more cheese.
- 8.
Crush tortilla chips and sprinkle them around the edge of the enchiladas for added crunch.
- 9.
Bake in the preheated oven for 20-25 minutes, until bubbly and golden.
- 10.
Garnish with sour cream and fresh cilantro before serving.
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