Ingredients and Weight:
- Chicken breast - 500 grams (about 1 pound)
- Enchilada sauce - 1 cup
- Sour cream - 1/2 cup
- Shredded lettuce - 1/2 cup
- Diced tomatoes - 1/2 cup
- Shredded cheese - 1 cup (Monterey Jack or Cheddar)
- Flour tortillas - 8 small ones
- Spanish onion - 1, chopped
- Garlic cloves - 3, minced
- Salt and pepper - to taste
Preparation Time:
- Preparation Time: 30 minutes
- Cooking Time: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- In a large skillet, cook chicken breast with chopped Spanish onion and minced garlic until fully cooked and shredded. Season with salt and pepper.
- In a small bowl, mix the sour cream and enchilada sauce together.
- Take each tortilla and fill it with shredded chicken, diced tomatoes, and shredded cheese. Roll them up and place them in a baking dish.
- Pour the sour cream-enchilada sauce mixture over the enchiladas.
- Top with additional shredded cheese and bake for 20-25 minutes or until the enchiladas are bubbling and the cheese is melted and golden brown.
- Garnish with shredded lettuce and serve immediately.
Nutritional Information: (Per serving, assuming equal distribution of ingredients)
- Calories: Approx. 450 calories per serving (without considering additional toppings)
- Fat: 22g
- Carbohydrates: 35g
- Protein: 30g
Dish Characteristics:
- A rich and creamy dish with a unique blend of sour cream and enchilada sauce.
- Filled with shredded chicken and cheese, making it a hearty dish.
- Can be customized with various toppings like olives, avocados, or jalapenos for additional flavors.
User Comments:
- "This is an amazing dish! The sour cream and enchilada sauce combination is outstanding."
- "I love how creamy and flavorful this dish is. It's a great way to enjoy chicken."
- "This is a perfect dish for a family gathering. Everyone loved it!"
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- If you want a spicier dish, add some chili peppers or chili powder to the enchilada sauce.
- Allow the enchiladas to cool slightly before cutting into them to avoid the cheese from slipping off.
