Mexican Chicken Enchiladas
Chicken is a perfect protein for a plate of saucy, cheesy Mexican enchiladas. Add rice and beans to your chicken enchiladas and you've got a complete Mexican meal.
In Spanish, enchilada means "spiced with chile," a requisite step in preparing this cheesy chicken casserole.
If you've shied away from learning how to make chicken enchiladas, you're not alone. While tacos and even burritos seem fairly manageable, enchiladas can be intimidating, from the filling to the sauce to the bubbling melted cheese. Rise above your fear! Enchiladas are surprisingly easy to make--even a cooking newbie can pull off this Mexican meal.
This sensational enchilada casserole combines tortillas, beans, cheese, and taco-seasoned chicken. Take this main-dish recipe to your next potluck or Mexican-themed dinner party.
Instead of using loads of calorie-laden regular sour cream, we lightened this enchilada recipe with a creamy filling that includes only a little bit of light sour cream.
Prepare this family-favorite, make-ahead chicken casserole recipe the day before serving, if you like. Before baking, spoon on the sour cream sauce, bake, then serve.
If people ask you for the recipe, don't be surprised. This perfect party dish features spinach and chicken dressed up with a luscious sour cream and yogurt sauce.
Turn a classic Mexican dish into portable fare with this savory muffin recipe. This recipe makes twelve, so you'll have leftovers to spare!
Fresh, fast, and better than takeout, these enchiladas are filled with tender chicken, spicy green chiles, and zesty green salsa.
Cook this low-fat chicken casserole in your microwave. It's a quick and easy yet totally satisfying family meal.
When it comes to Mexican cooking, tacos, burritos, enchiladas and other main courses tend to take center stage, in your mind and on the table. But to truly complete a Tex-Mex feast, you should learn how to make Mexican rice...without reaching for a boxed mix or heat-and-serve pouch.
No more boil-and-eat packets: Knowing how to prepare Mexican rice from scratch requires a few added steps but pays off with more flavor and far less sodium. Mexican rice (also known as Spanish rice in the U.S., though it's not at all native to Spain) is a popular side dish, often served alongside refried beans, at Mexican-American restaurants.
Tortillas are a staple of Mexican cuisine, used in tostadas, burritos, tacos, enchiladas and many other dishes. If you're a true fan of authentic Mexican food, it's worth learning how to make tortillas from scratch. They're delicious, and far easier to make than you might think.
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.
Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.