How To Make Chicken Enchiladas For A Crowd
Ingredients
For the chicken
Ingredients:
6 boneless, skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1 (4 ounce) can green chiles, diced
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (10 ounce) can diced tomatoes with green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
24 corn tortillas
Enchilada sauce, for serving
sour cream chicken enchilada recipe cream, for serving
Guacamole, for serving
Diced tomatoes, for serving
Shredded lettuce, for serving
For the sauce
Ingredients:
For the sauce:
• 2 (10-ounce) cans condensed tomato soup
• 1 (10-ounce) can diced tomatoes and green chilies, undrained
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can tomato paste
• 1 (12-ounce) can beer (any kind)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon floor cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
For the enchiladas
Ingredients:
– 2 cups shredded cooked chicken
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can corn, drained
– 1 (4-ounce) can diced green chilies, undrained
– 1 (10-ounce) can Rotel tomatoes and green chilies, undrained
– half cup chopped onion
– 1/2 cup chopped pink bell pepper
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 (10-count) bundle of corn tortillas
– 2 cups shredded cheddar cheese
– 1 cup sour cream
– Fresh cilantro, for garnish
Instructions
To make the chicken
Enchiladas are a nice way to feed a crowd, and so they’re also comparatively straightforward to make.
For this recipe, you’ll want:
-1 pound boneless, skinless chicken breasts, cooked and shredded
-1 (15 ounce) can black beans, rinsed and drained
-1 (15 ounce) can corn, drained
-1 (10 ounce) can diced tomatoes with green chilies, undrained
-1 (4 ounce) can diced green chiles, undrained
-1 onion, chopped
-1 green bell pepper, chopped
-1 pink bell pepper, chopped
-1 (1 ounce) package taco seasoning
-12 (10 inch) flour tortillas
-1 (12 ounce) container sour cream
-1 (8 ounce) bundle shredded cheddar cheese
-1 (4 ounce) can diced jalapenos, optional
-1 avocado, peeled and sliced, optional
-Chopped fresh cilantro, for garnish, optional
-Preheat oven to 350 degrees F (175 levels C).
In a big bowl, mix the chicken, black beans, corn, tomatoes, green chilies, onion, green bell pepper, red bell pepper, and taco seasoning. Mix nicely.
Spread about half cup of the chicken combination down the middle of every tortilla. Roll up the tortillas and place them seam side down in a greased 9×13 inch baking dish.
In a small bowl, combine the sour cream and cheese. Spread the sour cream combination over the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated via and the cheese is melted and bubbly.
Serve immediately, garnished with jalapenos, avocado, and cilantro, if desired.
To make the sauce
Instructions
To make the sauce:
- In a big saucepan, heat the olive oil over medium heat.
- Add the onion, bell pepper, garlic, oregano, and cumin and prepare dinner till softened, about 5 minutes.
- Add the chicken broth, tomatoes, and salt and pepper to style. Bring to a simmer and cook till the sauce has thickened, about quarter-hour.
To assemble the enchiladas
Place a dollop of enchilada sauce in the middle of a big frying pan or skillet, about 1 tablespoon per enchilada.
Sprinkle about half cup of cheese on prime of the sauce.
Place a line of 2 to 3 chicken strips across the cheese.
Roll up the enchilada tightly, starting from the bottom and rolling up to the top.
Place the enchiladas seam side down within the baking dish, snuggling them up in opposition to each other to maintain them from unrolling.
Repeat until all of the enchiladas are assembled.
Pour the remaining enchilada sauce over the enchiladas.
Sprinkle the remaining cheese on top.
Bake for 20-25 minutes, or till the cheese is melted and bubbly.
Serve immediately, garnished along with your favorite toppings.
To bake the enchiladas
– Preheat oven to 350 levels F (175 levels C).
– In a big bowl, combine the chicken, enchilada sauce, chili powder, cumin, salt, and pepper. Mix properly.
– Spread half cup of the sauce within the backside of a 9×13 inch baking dish.
– Place 6 tortillas within the dish and unfold each with half cup of the chicken mixture.
– Roll up tortillas and place seam facet down within the dish.
– Repeat with remaining tortillas and chicken mixture.
– Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.
– Bake for 25 minutes, or until bubbly and cheese is melted.
– Let stand for 10 minutes before serving.