One-Pot Chicken Enchilada Recipes For Busy Nights
Ingredients
For the chicken:
Ingredients, For the chicken:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 1/2 cup chopped onion
– half of cup chopped pink bell pepper
– 1/2 cup chopped green bell pepper
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can corn, drained
– 1 (10 ounce) can diced tomatoes with green chilies, undrained
– 1 (4 ounce) can delicate diced green chiles, undrained
– 1 (1 ounce) package taco seasoning mix
– half cup water
For the enchilada sauce:
Ingredients, For the enchilada sauce:
2 tablespoons olive oil
1 yellow onion, chopped
2 cloves garlic, minced
3 tablespoons chili powder
2 tablespoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 (15 ounce) can tomato sauce
1 (15 ounce) can diced tomatoes
1/2 cup chicken broth
1/4 cup chopped contemporary cilantro
For the topping:
1 cup shredded cheese (Mexican blend or your favorite melting cheese)
1/2 cup sour cream
1/4 cup chopped fresh cilantro
Optional toppings: sliced jalapeños, sliced avocado, sliced green onions
Instructions
To make the chicken:
Instructions, To make the chicken:
1. Season the chicken breasts with salt and pepper and place them in a big pot.
2. Add the chicken broth to the pot and produce to a boil over medium-high warmth.
3. Reduce warmth to low, cowl, and simmer till the chicken is cooked by way of, about 10 minutes.
4. Remove the chicken from the pot and shred it using two forks.
5. Set the shredded chicken apart and add the onion, green bell pepper, and pink bell pepper to the pot.
6. Cook over medium heat for about 5 minutes, until the greens are softened.
7. Add the garlic and cook dinner for 1 minute more.
8. Stir in the enchilada sauce, chili powder, cumin, and oregano.
9. Bring to a simmer and cook for 5 minutes.
10. Add the shredded chicken to the pot and stir to combine.
11. Reduce heat to low, cowl, and simmer for 10 minutes.
12. Serve the chicken enchilada filling over rice, tortillas, or pasta.
To make the enchilada sauce:
In a big saucepan over medium-low warmth, whisk collectively the flour, chili powder, cumin, and salt. Cook, whisking continuously, till the combination is aromatic and begins to brown, about 2 minutes.
Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer, then cut back heat to low and simmer till the sauce has thickened, about 10 minutes.
Stir within the green chilies and sour cream chicken enchiladas cream. Season with extra salt and pepper to style.
To assemble the enchiladas:
1. To assemble the enchiladas, spoon about 1/2 cup of the filling down the center of every tortilla.
2. Roll up the tortillas tightly and place them seam facet down within the ready baking dish.
3. Pour the remaining enchilada sauce over the tortillas.
4. Sprinkle the cheese over the top.
5. Bake for 20-25 minutes, or till the cheese is melted and bubbly.
6. Let stand for 5 minutes before serving.
To bake the enchiladas:
Preheat your oven to 375 levels Fahrenheit.
Place the enchiladas in a greased 9×13 inch baking dish.
Pour the enchilada sauce over the enchiladas.
Sprinkle the cheese over the enchiladas.
Bake the enchiladas for 20-25 minutes, or till the cheese is melted and bubbly.
Let the enchiladas cool for a couple of minutes earlier than serving.