Craving a comforting, flavorful meal that's surprisingly easy to make? Then look no further! This HelloFresh-inspired chicken enchilada recipe is perfect for busy weeknights. Forget complicated techniques and long prep times; this recipe delivers big on taste without sacrificing convenience. It’s a fantastic example of delicious dishes you can create with simple, fresh ingredients, making it ideal for both beginners and experienced cooks alike. This healthy meal is sure to become a new family favorite!
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can chopped green chilies, undrained
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 corn tortillas
- 1 cup enchilada sauce (your favorite brand)
Instructions:
Get Started: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. This simple step ensures easy cleanup and prevents sticking.
Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 6-8 minutes. Break the chicken into smaller pieces as it cooks for even heating.
Build the Flavor: Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes. Stir in the diced tomatoes and green chilies, black beans, chopped green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld beautifully.
Assemble the Enchiladas: Fill each tortilla with about 1/4 cup of the chicken mixture. Roll up tightly and place seam-down in the prepared baking dish.
Bake to Perfection: Pour the enchilada sauce evenly over the enchiladas. Sprinkle with cheddar and Monterey Jack cheese. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Serve and Enjoy: Let the enchiladas rest for a few minutes before serving. Garnish with extra cheese, sour cream, or your favorite toppings.
Tips and Variations:
- Spice it up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the chicken mixture for extra heat.
- Vegetarian option: Substitute the chicken with 1 (15 ounce) can of vegetarian refried beans for a hearty vegetarian meal.
- Make it ahead: Assemble the enchiladas ahead of time and store them covered in the refrigerator. Bake when ready to serve, adding a few extra minutes to the baking time.
- Cheese lover's delight: Experiment with different types of cheese. Pepper jack, queso fresco, or a Mexican blend all work wonderfully.
Nutritional Information (per serving, approximate):
This recipe yields approximately 6 servings. The nutritional information will vary depending on the specific ingredients used. However, a single serving will generally contain around 350-400 calories, 20-25g of protein, and 25-30g of carbohydrates. This is an estimate, and using a nutrition calculator with your specific ingredients will provide a more accurate analysis.
This quick dinner idea is perfect for busy weeknights, and the homemade cooking experience ensures a delicious and satisfying meal for the whole family. Enjoy!