Chicken Enchiladas With Ranchero Sauce: A Flavorful Option

Ingredients

Filling Ingredients

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1/2 onion, chopped

– 1 green bell pepper, chopped

– 1 pink bell pepper, chopped

– 1 (15 ounce) can black beans, rinsed and drained

– 1 (15 ounce) can corn, drained

– 1 (4 ounce) can diced green chiles

– 1 teaspoon chili powder

– half teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– 1/2 cup chopped fresh cilantro

– sour cream chicken enchiladas cream, guacamole, and salsa, for serving

Sauce Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– half onion, chopped

– 2 cloves garlic, minced

– 1 (15 ounce) can tomato sauce

– 1 (15 ounce) can tomato paste

– 1 (10 ounce) can diced green chilies, undrained

– half of teaspoon dried oregano

– 1/4 teaspoon sugar

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– half cup sour cream

– 1/4 cup chopped cilantro

Instructions

Preparing the Filling

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Spread sauce in a 9×13 inch baking dish.
3. In a big bowl, combine chicken, cheese, onion, peppers, tomatoes, and green chilies.
four. Place about 1/2 cup of the filling down the middle of each tortilla. Roll up and place seam aspect down within the baking dish.
5. Pour remaining sauce over enchiladas.
6. Bake for 20-25 minutes, or until sizzling and bubbly.
7. Serve hot with further sour cream and guacamole, if desired.

Preparing the Filling:

1. In a large skillet, cook dinner chicken over medium warmth till cooked via. Shred or chop the chicken.
2. In a big bowl, combine chicken, cheese, onion, peppers, tomatoes, and green chilies.
three. Season with salt and pepper to taste.

Making the Ranchero Sauce

Ingredients:

• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 2 Roma tomatoes, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Instructions:

1. Heat the olive oil in a medium saucepan over medium warmth.
2. Add the onion and prepare dinner till softened, about 5 minutes.
3. Add the tomatoes, poblano pepper, garlic, cumin, oregano, salt, and black pepper.
4. Cook for 10 minutes, or until the greens are softened and the sauce has thickened.
5. Add the chicken broth and produce to a simmer.
6. Reduce warmth to low and simmer for quarter-hour, or till the sauce has decreased and thickened.
7. Serve the sauce over your favorite Mexican dishes, corresponding to chicken enchiladas, tacos, or burritos.

Assembling the Enchiladas

Instructions:

1. Place chicken in a big pot and canopy with water. Bring to a boil over excessive warmth, reduce warmth to low, and simmer till chicken is cooked via, about 15 minutes.

2. Remove chicken from pot and shred into a bowl. Set aside.

3. In a large skillet, heat oil over medium warmth. Add onion and green pepper and prepare dinner until softened, about 5 minutes.

4. Add garlic and cook for 1 minute extra.

5. Stir in salsa, chili powder, cumin, and cayenne pepper. Bring to a simmer and prepare dinner for 10 minutes.

Assembling the Enchiladas:

6. Preheat oven to 375 levels F (190 degrees C).

7. Dip tortillas in enchilada sauce to coat. Fill every tortilla with chicken combination and rolled up.

8. Place enchiladas in a greased 13×9 inch baking dish.

9. Pour remaining enchilada sauce over enchiladas.

10. Bake for 20 minutes, or till enchiladas are heated by way of.

11. Serve with your favorite toppings, corresponding to shredded cheese, sour cream, and guacamole.

Baking the Enchiladas

Preheat oven to 400°F (200°C).

Spread 1 cup (240 mL) of the Ranchero sauce within the bottom of a 9×13 inch (23×33 cm) baking dish.

Fill each tortilla with about half cup (120 mL) of the chicken mixture.

Roll up the tortillas and place them seam side down within the prepared baking dish.

Pour the remaining Ranchero sauce over the enchiladas.

Cover the baking dish with foil and bake for 20-25 minutes, or till the enchiladas are heated via.

Remove from the oven and sprinkle with shredded cheddar cheese.

Let stand for five minutes before serving.