Serious Eats: Recipes

Essentials: Easy Enchiladas

Enchiladas may not be an essential part of everyone's cooking repertoire, but this recipe from The America's Test Kitchen Family Cookbook is so easy and versatile that I tend to be evangelical about it. Though the results are not authentically Mexican or even authentically Tex-Mex, they are consistently yummy.

The key here is that you can substitute two to three cups of just about anything pre-cooked for the three cups of chicken in the ingredients list. I like to make them with beans and kale, pulled pork, and even roasted potatoes and cauliflower. You could try beans and squash (inspired by 24 Boxes), and I've been meaning to try a breakfast version with scrambled eggs for a while now. (My only unsuccessful combination so far involved rice, which was just too starchy baked into the tortillas. This recipe is also not really good for cheese enchiladas. For cheese enchiladas, do yourself a favor and turn to Homesick Texan.)

Homemade or store-bought tomatillo salsa can be used in place of enchilada sauce; in fact, I reflexively prefer tomatillo sauce to red sauce for chicken enchiladas. You can use far less cheese than called for, and you can skip the fresh cilantro if you don't have any around; in fact, if you have a well-stocked pantry and keep corn tortillas and grated cheese in the freezer, you will have everything on hand to make enchiladas whenever you feel like it with no extra planning or shopping.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.

Easy Chicken Enchiladas

-serves 4 to 6
Adapted from The America's Test Kitchen Family Cookbook

Printed from

© Serious Eats