Tired of the same old dinner routine? Craving a vibrant, flavorful dish that's both satisfying and surprisingly easy to make? Then look no further than these Enchiladas Las Palmas! This recipe brings the sunshine of Mexico to your kitchen, offering a delicious blend of savory chicken, melted cheese, and a rich, subtly spicy enchilada sauce. It’s a perfect example of healthy meals that don't compromise on taste, making it ideal for a quick weeknight dinner or a special occasion. Get ready to experience a fiesta in your mouth!
Ingredients:
This recipe makes approximately 6 enchiladas.
For the Chicken Filling:
- 1.5 lbs boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp oregano
- Salt and pepper to taste
For the Enchilada Sauce:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes, undrained
- 1 (4 ounce) can diced green chilies
- 1 ½ cups chicken broth
- 1 tbsp chili powder
- 1 tsp cumin
- ½ tsp oregano
- ¼ tsp cayenne pepper (optional, for extra heat)
- Salt and pepper to taste
Other Ingredients:
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- Fresh cilantro, for garnish (optional)
Instructions:
Preparing the Chicken Filling:
- Cook the chicken breasts: Boil or bake the chicken breasts until cooked through. Shred the chicken once cooled.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Simmer the filling: Stir in the shredded chicken, Rotel, chili powder, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes, allowing the flavors to meld.
Making the Enchilada Sauce:
- Sauté the aromatics: Heat olive oil in a separate saucepan over medium heat. Add the chopped onion and sauté until softened. Add the minced garlic and cook for another minute.
- Simmer the sauce: Stir in the diced tomatoes, green chilies, chicken broth, chili powder, cumin, oregano, cayenne pepper (if using), salt, and pepper. Bring to a simmer and cook for 15-20 minutes, allowing the sauce to thicken slightly.
Assembling and Baking the Enchiladas:
- Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Warm the tortillas: To make them pliable, you can either quickly heat them in a dry skillet or microwave them wrapped in a damp paper towel for 15-20 seconds.
- Fill and roll: Spread a thin layer of enchilada sauce on the bottom of the baking dish. Fill each tortilla with about ¼ cup of the chicken filling and a sprinkle of cheese. Roll up tightly and place seam-down in the prepared dish.
- Top and bake: Pour the remaining enchilada sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is heated through.
- Garnish and serve: Garnish with fresh cilantro, if desired, and serve immediately.
Tips and Variations:
- For a vegetarian option, substitute the chicken with black beans or sweet potatoes.
- Add a layer of sour cream or crema fresca before baking for extra richness.
- Use different types of cheese, such as pepper jack or queso fresco, to change up the flavor profile.
- For a spicier kick, add more cayenne pepper to the enchilada sauce or use a spicier variety of chili powder.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Protein: 25-30g Fat: 15-20g Carbohydrates: 30-35g
This Enchilada Las Palmas recipe is a delicious and easy way to enjoy a taste of Mexico at home. It's a fantastic example of easy recipes that are perfect for busy weeknights, offering a healthy and flavorful meal the whole family will love. Enjoy!