Ingredients and Weight:
- Boneless, skinless chicken breasts: 2 pounds (900 grams)
- Onion, chopped: 1/2 cup (120 grams)
- Garlic, minced: 2 cloves
- Green bell pepper, chopped: 1/2 cup (120 grams)
- Red bell pepper, chopped: 1/2 cup (120 grams)
- Tomato sauce: 2 cups (480 milliliters)
- Heavy cream: 1 cup (240 milliliters)
- Sour cream: 1 cup (240 milliliters)
- Cream cheese, softened: 8 ounces (227 grams)
- Shredded Mexican cheese blend: 3 cups (360 grams)
- Corn tortillas: 12 (6-inch/15-centimeter diameter)
- Vegetable oil, for greasing
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Season chicken breasts with salt and pepper. Heat vegetable oil in a large skillet over medium heat and sear chicken on all sides until golden brown.
- Transfer chicken to a cutting board and let rest for 10 minutes before shredding it.
- Heat a little bit of oil in the same skillet over medium heat and sauté onions and garlic until softened. Add bell peppers and cook for a few minutes more.
- Stir in tomato sauce, heavy cream, sour cream, cream cheese, and shredded Mexican cheese. Bring to a simmer, stirring constantly until the cheese is melted and the sauce is smooth.
- Add shredded chicken to the sauce and stir to combine.
- Dip each tortilla in the sauce and fill it with a generous amount of chicken filling.
- Roll up the tortillas and place them seam side down in a greased 9x13 inch (23x33 centimeters) baking dish.
- Pour any remaining sauce over the enchiladas and sprinkle with additional shredded Mexican cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Nutritional Information:
- Calories: 500 per serving
- Fat: 25 grams
- Protein: 35 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Rich and creamy sauce
- Tender and juicy chicken
- Flavorful bell peppers
- Crispy corn tortillas
- Comforting and satisfying dish
User Comments:
- "Best enchiladas I've ever had! The sauce is delicious and the chicken was so moist."
- "These enchiladas are a hit every time I make them. My guests rave about them."
- "The perfect balance of flavors and textures. I especially love the crispy edges of the tortillas."
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- If the sauce is too thick, add a splash of milk or chicken broth.
- If you don't have a cutting board, you can shred the chicken using two forks.
- Serve the enchiladas immediately with your favorite sides, such as rice, beans, or guacamole.
