Chicken Enchilada Roll-Ups: A Fun Twist On A Classic

Ingredients

For the tortillas

For the tortillas:

1 cup all-purpose flour, plus more for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup heat water

1 tablespoon vegetable oil

For the filling

Ingredients for the Filling:

• 1 pound cooked chicken, 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 chilies, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped pink bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 teaspoon chili powder
• 1 teaspoon floor cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

For the sauce

– 1 can (10 ounces) diced tomatoes with green chilies, undrained

– half of cup chopped green bell pepper

– half of cup chopped onion

– 1/4 cup chopped contemporary cilantro

– 2 tablespoons vegetable oil

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– 1/2 teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup shredded cooked chicken

– 12 (6-inch) flour tortillas

– 1 cup Mexican cheese blend

– Sour cream, optional

– Guacamole, optional

– Salsa, optional

Instructions

To make the tortillas

In a big skillet, brown the ground chicken over medium warmth. Drain off any excess grease.

Stir within the enchilada sauce, chili powder, cumin, and black beans. Bring to a simmer and prepare dinner for quarter-hour, or until the chicken is cooked via.

Spread a variety of the chicken combination down the middle of each tortilla. Top with shredded cheese, lettuce, and tomato.

Roll up the tortillas and place them seam side down in a greased 9×13 inch baking dish.

Bake at 350 degrees F for 20 minutes, or until the cheese is melted and bubbly.

Serve with sour cream chicken enchilada casserole cream and salsa, if desired.

To make the filling

Filling:

1 chicken breast (cooked and shredded)

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped purple bell pepper

1 (10 ounce) can diced tomatoes with green chilies, undrained

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

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 tablespoon chopped recent cilantro

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

To make the sauce

To make the sauce:

1. In a big saucepan, melt the butter over medium warmth.
2. Add the onion and prepare dinner till softened, about 5 minutes.
3. Add the garlic and prepare dinner for 1 minute more.
4. Stir within the tomato sauce, chicken broth, chili powder, and cumin.
5. Bring to a simmer and prepare dinner for quarter-hour, or until the sauce has thickened.
6. Season with salt and pepper to style.

To assemble the enchilada roll-ups

Instructions: To Assemble the Enchilada Roll-Ups

1. Spread 1/4 cup of the red enchilada sauce down the center of each tortilla.

2. Sprinkle half of cup of the shredded Monterey Jack cheese evenly over the sauce.

3. Place 1/4 cup of the shredded cooked chicken at one finish of the tortilla.

4. Roll up the tortilla tightly, starting from the end with the chicken and rolling over the sauce and cheese.

5. Repeat with the remaining tortillas and fillings.

6. Place the roll-ups seam facet down in a 9×13 inch baking dish.

7. Pour the remaining red enchilada sauce over the roll-ups.

8. Sprinkle with the remaining 1/2 cup of shredded Monterey Jack cheese.

9. Bake for 20 minutes, or until the cheese is melted and bubbly.

10. Serve instantly with your favourite toppings.

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