Chicken Enchiladas With A Creamy White Sauce
Ingredients
Filling
Ingredients:
– 12 corn tortillas
– 1 cooked chicken breast, shredded
– 2 green chilies, diced
– 1 red onion, diced
– 1 red bell pepper, diced
– 1 can of black beans, rinsed and drained
– 1 cup of shredded cheddar cheese
– 1 cup of shredded Monterey Jack cheese
– Salt and pepper to taste
Filling:
– 1 cup of sour cream
– 1 cup of milk
– 2 tablespoons of cornstarch
– 1 teaspoon of garlic powder
– 1 teaspoon of onion powder
– 1/2 teaspoon of salt
– 1/4 teaspoon of black pepper
1 pound boneless, skinless chicken breasts, cooked and shredded
Ingredients:
1 pound boneless, skinless chicken breasts, cooked and shredded
1 (15 ounce) can black beans, rinsed and drained
Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
Ingredients:
1 (15 ounce) can corn, drained
1 (4 ounce) can diced green chiles, undrained
Ingredients
1 (4 ounce) can diced green chiles, undrained
1/2 cup chopped onion
1/2 cup chopped onion
1/2 cup chopped green bell pepper
– half of cup chopped green bell pepper
1/4 cup chopped cilantro
Ingredients:
- 1/4 cup chopped cilantro
1 teaspoon chili powder
- 1 teaspoon chili powder
1/2 teaspoon floor cumin
1/2 teaspoon ground cumin
1/4 teaspoon salt
Ingredients
1/4 teaspoon salt
1/4 teaspoon black pepper
Black pepper is a flexible spice produced from dried and ground peppercorns. In this recipe for Chicken Enchiladas with a Creamy White Sauce, 1/4 teaspoon of black pepper is used to reinforce the flavors of the filling. This quantity offers a refined peppery note without overpowering the opposite elements.
Black pepper is a good source of antioxidants and has been linked to numerous well being benefits, together with reducing irritation and bettering digestion. Its pungent flavor adds depth and heat to dishes, making it a popular ingredient in many cuisines around the globe.
When using black pepper in this recipe, it could be very important add it gradually and style the filling as you go. This allows you to modify the quantity of pepper to your desired degree of spiciness.
Sauce
– Chicken
– Enchilada Sauce
– White Sauce
– Cheese
– Sour Cream
– Onion
– Cilantro
– Tortillas
1 (12 ounce) can evaporated milk
Ingredients
- 1 (12 ounce) can evaporated milk
1 (10.seventy five ounce) can cream of chicken soup
– 1 (10.seventy five ounce) can cream of chicken soup
1/2 cup sour cream
Ingredients
- half cup sour cream chicken enchiladas easy cream
1/4 cup chopped green onions
Ingredients:
1/4 cup chopped green onions
1 teaspoon chili powder
Ingredients:
- 1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon floor cumin
1/4 teaspoon salt
Ingredients:
1/4 teaspoon salt
1/4 teaspoon black pepper
Ingredients
1/4 teaspoon black pepper
Tortillas
Ingredients:
- 1 bone-in, skin-on chicken breast (about 1 pound)
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can chopped green chiles, undrained
- 1 (10 ounce) can diced tomatoes with green chiles, undrained
- 1 (1.25 ounce) package taco seasoning mix
- 12 (6 inch) corn tortillas
- 8 ounces reduced-fat sour cream
- 1/2 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon ground black pepper
- 1 cup shredded sharp cheddar cheese
- 1/4 cup chopped contemporary cilantro
12 (6 inch) corn tortillas
Ingredients:
12 (6 inch) corn tortillas
Topping
Ingredients:
– 1 pound of boneless, skinless chicken breasts
– 1 (10.seventy five ounce) can of cream of chicken soup
– 1 (10 ounce) can of diced tomatoes and green chilies, undrained
– 1 (4 ounce) can of diced gentle green chilies, undrained
– 1 (8 ounce) package of cream cheese, softened
– 1 cup of shredded cheddar cheese
– 12 corn tortillas
Toppings:
– Sliced black olives
– Shredded lettuce
– Diced tomatoes
– Sour cream
– Guacamole
1 cup shredded cheddar cheese
1 cup shredded cheddar cheese
1/2 cup chopped green onions
Ingredients:
1/2 cup chopped green onions
Instructions
Filling
Ingredients:
-12 corn tortillas
-1 cup cooked and shredded chicken
-1 onion, chopped
-1 bell pepper, chopped
-1 jalapeno pepper, seeded and minced (optional)
-1 cup sour cream
-1 cup milk
-1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
-1/2 teaspoon salt
-1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 350 levels F (175 levels C).
2. In a big skillet, cook the chicken, onion, bell pepper, and jalapeno over medium warmth till the chicken is cooked through and the vegetables are softened.
3. In a medium bowl, whisk collectively the sour cream, milk, cheese, salt, and black pepper.
4. Dip every tortilla in the sour cream combination and fill with the chicken mixture. Roll up the tortillas and place them in a 9×13 inch baking dish.
5. Pour the remaining sour cream mixture over the enchiladas.
6. Bake for 20 minutes, or till the enchiladas are heated by way of and the cheese is melted.
7. Serve instantly.
In a big bowl, combine all the filling elements. Stir to combine.
In a big bowl, combine all of the filling components. Stir to combine.
Sauce
Instructions:
- Cook chicken breasts in a large skillet over medium heat until not pink. Shred chicken and put aside.
- In the identical skillet, melt butter over medium heat. Stir in flour and cook dinner for 1 minute, whisking continually.
- Gradually whisk in milk till clean. Bring to a boil, then scale back warmth and simmer for five minutes, or until thickened.
- Stir in sour cream, green chiles, salt, and pepper. Remove from warmth.
- Spread about 1/4 cup of the sauce in the bottom of a 9×13-inch baking dish.
- Warm tortillas in the microwave or oven until pliable.
- Spoon about 1/4 cup of the chicken mixture down the middle of every tortilla. Roll up tortillas and place in the ready baking dish.
- Pour the remaining sauce over the tortillas. Sprinkle with cheese.
- Bake at 350 degrees F for 20-25 minutes, or until the cheese is melted and bubbly.
- Top with sour cream, salsa, and guacamole, if desired.
Sauce:
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 2 cups milk
- 1/2 cup sour cream
- 1 (4-ounce) can diced green chiles, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
In a medium bowl, whisk together all the sauce ingredients.
In a medium bowl, whisk collectively all the sauce components.
Assembly
Instructions:
Assembly:
1. Prepare the filling:
1. Heat the oil in a big skillet over medium heat.
2. Add the chicken and cook until browned on all sides.
3. Add the onion, green pepper, and chili powder and cook till softened.
4. Stir within the beans and corn and cook till heated by way of.
5. Season with salt and pepper to taste.
2. Prepare the sauce:
1. In a medium saucepan, whisk collectively the butter, flour, and milk until clean.
2. Bring to a boil over medium warmth, stirring continually.
3. Reduce warmth and simmer for 5 minutes, stirring often.
4. Season with salt and pepper to style.
3. Assemble the enchiladas:
1. Preheat oven to 350°F (175°C).
2. Spread 1 cup of the sauce within the bottom of a 9×13 inch baking dish.
3. Place a spoonful of the filling down the middle of each tortilla.
4. Roll up the tortillas and place seam aspect down within the baking dish.
5. Pour the remaining sauce over the enchiladas.
6. Cover with aluminum foil and bake for 20 minutes.
7. Uncover and bake for an additional 5 minutes, or until the sauce is bubbly and the tortillas are heated through.
Spread half of the sauce within the backside of a greased 9×13 inch baking dish.
Spread half of the sauce in the backside of a greased 9×13 inch baking dish.
Dip each tortilla within the remaining sauce and fill with about half of cup of the filling. Roll up the tortillas and place them seam aspect down in the baking dish.
Dip each tortilla in the remaining sauce and fill with about 1/2 cup of the filling. Roll up the tortillas and place them seam aspect down within the baking dish.
Pour the remaining sauce over the tortillas.
• Pour the remaining sauce over the tortillas.
Sprinkle with the cheddar cheese and green onions.
1. Preheat oven to 375°F (190°C).
2. Spray a 9×13-inch baking dish with nonstick cooking spray.
3. Spread the shredded chicken within the backside of the ready baking dish.
4. Combine the enchilada sauce, sour cream, and chopped green chiles in a medium bowl.
5. Spoon the sauce over the chicken, spreading it evenly.
6. Sprinkle the cheddar cheese and green onions over the sauce.
7. Bake for 20-25 minutes, or till the cheese is melted and bubbly.
Baking
Instructions
- Preheat oven to 350 degrees F (175 levels C).
- In a medium skillet, prepare dinner the chicken over medium heat until brown and cooked through. Drain off extra grease.
- In a big bowl, mix the chicken, cheese, onion, cilantro, and chili powder. Stir until well mixed.
- Spread 1/2 cup of the sauce within the bottom of a 9×13 inch baking dish.
- Place a tortilla in the dish and high with 1/4 cup of the chicken combination. Roll up the tortilla and place seam aspect down within the dish.
- Repeat with the remaining tortillas and chicken combination.
- Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let stand for five minutes before serving.
Bake at 350 degrees F for 2530 minutes, or till the cheese is melted and bubbly.
Preheat oven to 350 degrees F (175 levels C).
Spread 1 cup of the white sauce within the backside of a 13×9 inch baking dish.
Fill each tortilla with 1/4 cup of the chicken combination, 1/4 cup of the cheese mixture, and 1 tablespoon of the white sauce.
Roll up the tortillas and place them, seam facet down, in the baking dish.
Pour the remaining white sauce over the tortillas.
Bake for 25-30 minutes, or until the cheese is melted and bubbly.
Let stand for 10 minutes before serving.
Let stand for five minutes earlier than serving.
– Wrap the enchiladas in a moist paper towel and place them within the microwave for 1-2 minutes, or till heated by way of.
– Alternatively, you possibly can heat the enchiladas in a skillet over medium warmth till warmed by way of.
– Let stand for five minutes before serving.
