Homemade Chicken Enchiladas for 8

Ingredients and Weight:

• 1 whole chicken, cooked and shredded (about 2 cups)
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons butter, melted
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (15 ounces) corn, drained
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 jalapeno pepper, minced (optional)
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

Preparation Time:

30 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (medium)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. To make the tortillas, whisk together the flour, baking powder, and salt in a large bowl. Add the milk and butter and stir until a dough forms.
3. On a lightly floured surface, roll out the dough into a thin sheet. Cut into 12 circles.
4. In a large skillet, cook the onions, bell peppers, and jalapeno (if using) over medium heat until softened.
5. Add the tomato sauce, black beans, and corn to the skillet. Season with salt and pepper to taste. Bring to a simmer and cook for 5 minutes.
6. To assemble the enchiladas, place a spoonful of the chicken mixture in the center of each tortilla. Top with the vegetable mixture and sprinkle with the cheddar and Monterey Jack cheeses.
7. Roll up the tortillas and place them seam-side down in a baking dish.
8. Bake for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Nutritional Information:

Per serving (1 enchilada):

• Calories: 450
• Fat: 15g
• Saturated fat: 5g
• Cholesterol: 70mg
• Sodium: 750mg
• Carbohydrates: 50g
• Protein: 30g

Dish Characteristics:

• Savory and flavorful
• Creamy and cheesy
• Comforting and satisfying

User Comments:

• "These enchiladas were absolutely delicious! The chicken was moist and tender, and the vegetable mixture was flavorful and well-balanced."
• "I made these enchiladas for a party and they were a huge hit. Everyone loved the combination of flavors and textures."
• "I'm not usually a big fan of enchiladas, but these were surprisingly good. The tortillas were soft and fluffy, and the filling was bursting with flavor."

Special Precautions and Tips:

• If you don't have time to cook a whole chicken, you can use rotisserie chicken instead.
• To make the enchiladas more spicy, add more jalapeno pepper to the vegetable mixture.
• Serve the enchiladas with your favorite toppings, such as salsa, sour cream, and guacamole.