Tired of the same old dinner routine? Craving a delicious, comforting meal that's also surprisingly easy to make? Then look no further! This Old El Paso Chicken Enchilada recipe is your ticket to a flavorful fiesta right in your own kitchen. It's a fantastic choice for busy weeknights, family gatherings, or any time you want a taste of authentic Mexican cuisine without the fuss. This recipe uses readily available ingredients and delivers a satisfyingly cheesy, spicy, and utterly delicious meal. Get ready to impress your family and friends with this simple yet stunning dish!
Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1.5 lbs boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works perfectly!)
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Monterey Jack cheese
- 1/2 cup shredded cheddar cheese
- 1 (10 ounce) package Old El Paso corn or flour tortillas (your preference!)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This step builds the flavor base of your enchiladas, so don't rush it!
Step 2: Combine the Chicken Filling
Add the shredded chicken, diced tomatoes and green chilies, and 1/2 cup of the enchilada sauce to the skillet. Stir to combine everything thoroughly. Season with salt and pepper to taste. You can add a pinch of cumin or chili powder here for extra depth of flavor.
Step 3: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Take each tortilla and fill it with about 1/4 cup of the chicken mixture. Roll the tortilla tightly and place it seam-down in the prepared baking dish. Repeat until all the tortillas are used.
Step 4: Top and Bake
Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with both the Monterey Jack and cheddar cheeses. Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
Step 5: Serve and Enjoy!
Let the enchiladas rest for a few minutes before serving. Garnish with fresh cilantro, sour cream, or avocado if desired. Serve hot and enjoy this easy, healthy and delicious meal!
Cooking Tips for Perfect Enchiladas:
- Shredded Chicken: Using pre-cooked chicken, like rotisserie chicken, significantly reduces prep time.
- Spice Level: Adjust the spice level by adding more or less of the diced tomatoes and green chilies, or by adding a pinch of your favorite chili powder.
- Cheese Choice: Feel free to experiment with different cheeses. Pepper Jack or a Mexican blend would also be delicious.
- Tortilla Warming: For easier rolling, you can warm the tortillas slightly in the microwave or oven before filling them.
Variations:
- Vegetarian Enchiladas: Substitute the chicken with black beans, corn, or a mixture of your favorite vegetables.
- Beef Enchiladas: Use cooked and shredded beef instead of chicken.
- Different Sauce: Experiment with different types of enchilada sauce – verde (green) sauce would be a tasty alternative.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a more precise calculation, use a nutrition calculator online, inputting the specific ingredients and quantities used. However, expect approximately:
- Calories: 350-400
- Protein: 20-25g
- Fat: 15-20g
- Carbohydrates: 30-35g
This Old El Paso Chicken Enchilada recipe is a guaranteed crowd-pleaser. It's a fantastic example of how delicious and easy homemade cooking can be. So gather your ingredients, put on some music, and get ready for a flavorful fiesta!