Corn Enchiladas Recipe

Corn tortillas: These are the base of the enchiladas, providing a gluten-free alternative to flour tortillas.

Shredded chicken: Adds protein and a savory flavor to the dish.

Enchilada sauce: A rich, flavorful sauce that ties all the ingredients together.

Shredded cheese: Melts on top of the enchiladas, adding a creamy texture.

Chopped onions: Adds a bit of crunch and a sharp flavor.

Chopped bell peppers: Provides a sweet and slightly tangy taste.

Chopped cilantro: Fresh herb that adds a burst of flavor and color.

Cumin: A spice that adds a warm, earthy flavor.

Chili powder: Adds a bit of heat and depth to the dish.

Salt and pepper: Basic seasonings to enhance the overall flavor.

When warming the corn tortillas in the microwave, place a damp paper towel over them to prevent them from drying out. This will keep the tortillas pliable and easier to roll without cracking.

• corn tortillas - Substitute with gluten-free flour tortillas: These are made from alternative flours like rice or tapioca, ensuring they are gluten-free while maintaining a similar texture.

• shredded chicken - Substitute with shredded turkey: Turkey provides a similar texture and flavor profile, making it a suitable alternative.

• enchilada sauce - Substitute with homemade tomato sauce: Homemade tomato sauce can be seasoned with cumin and chili powder to mimic enchilada sauce, ensuring it is gluten-free.

• shredded cheese - Substitute with dairy-free shredded cheese: For those who are lactose intolerant or vegan, dairy-free cheese provides a similar melt and flavor.

• chopped onions - Substitute with chopped green onions: Green onions offer a milder flavor and can be easier to digest for some people.

• chopped bell peppers - Substitute with chopped zucchini: Zucchini provides a similar texture and can add a different but pleasant flavor to the dish.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh flavor and can be used as a garnish similar to cilantro.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can complement the other spices in the dish.

• chili powder - Substitute with paprika: Paprika provides a mild heat and smoky flavor, making it a good alternative to chili powder.

• salt and pepper - Substitute with herb blend: An herb blend can add complexity and depth to the dish without relying solely on salt and pepper.

• Allow the enchiladas to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the enchiladas to an airtight container. If stacking, place a sheet of parchment paper between layers to prevent sticking.
• Store in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.
• Place the wrapped enchiladas in a freezer-safe container or zip-top bag. Label with the date for easy tracking.
• Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.
• Reheat thawed enchiladas in the oven at 350°F (175°C) for 20-25 minutes, or until heated through and the cheese is bubbly.
• For a quicker option, reheat in the microwave. Place enchiladas on a microwave-safe plate, cover with a damp paper towel, and heat on high for 2-3 minutes, checking halfway through.

• Preheat your oven to 350°F (175°C). Place the leftover corn enchiladas in an oven-safe dish, cover with aluminum foil to prevent drying out, and bake for about 20 minutes or until heated through.

• For a quicker method, use the microwave. Place the enchiladas on a microwave-safe plate, cover with a damp paper towel to retain moisture, and heat on medium power for 2-3 minutes. Check and continue heating in 30-second intervals until thoroughly warmed.

• If you have an air fryer, preheat it to 350°F (175°C). Place the enchiladas in the basket, ensuring they are not overcrowded, and heat for about 5-7 minutes. This method will give you a slightly crispy exterior.

• On the stovetop, use a skillet over medium heat. Add a splash of enchilada sauce or chicken broth to the pan, place the enchiladas in, cover with a lid, and heat for about 10 minutes, turning occasionally to ensure even heating.

• Oven: Used to bake the enchiladas at 350°F (175°C) until the cheese is melted and bubbly.

• Mixing bowl: Used to combine the shredded chicken, onions, bell peppers, cumin, chili powder, salt, and pepper.

• Microwave: Used to warm the tortillas for 30 seconds to make them pliable.

• Baking dish: Used to place the rolled tortillas seam side down before baking.

• Knife: Used to chop the onions, bell peppers, and cilantro.

• Cutting board: Used as a surface for chopping the onions, bell peppers, and cilantro.

• Measuring cups: Used to measure the shredded chicken, enchilada sauce, shredded cheese, chopped onions, chopped bell peppers, and chopped cilantro.

• Measuring spoons: Used to measure the cumin and chili powder.

• Spoon: Used to mix the ingredients in the mixing bowl and to pour the enchilada sauce over the tortillas.

• Tongs: Used to handle the warm tortillas without burning your hands.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Prepare the filling: Mix the shredded chicken, onions, bell peppers, and spices the night before to save time on assembly day.

Use pre-cooked chicken: Opt for rotisserie chicken or leftover shredded chicken to cut down on cooking time.

Microwave tortillas: Warm corn tortillas in the microwave for 30 seconds to make them pliable and easy to roll.

One-pan method: Assemble and bake the enchiladas in the same baking dish to minimize cleanup.

Pre-shredded cheese: Use pre-shredded cheese to save the effort of grating it yourself.