How To Make Chicken Enchiladas With A Spicy Tomato Sauce
Ingredients
Ingredients for Chicken Enchiladas:
- 1 pound boneless, skinless chicken breasts
- 1 can (10 ounces) diced tomatoes and green chiles, undrained
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (15 ounce) can corn, drained
- 1 teaspoon chili powder
- 1/2 teaspoon floor cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 12 corn tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup chopped contemporary cilantro
Ingredients for Spicy Tomato Sauce:
- 1 can (15 ounces) tomato sauce
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 jalapeño pepper, seeded and minced
- 1 tablespoon chili powder
- 1/2 teaspoon floor cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling
For the Filling:
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 chiles, undrained
1/2 cup chopped onion
1/4 cup chopped cilantro
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked and shredded chicken
Shredded chicken is a flexible ingredient that can be utilized in a selection of dishes, from tacos to enchiladas to salads. It is a good way to make use of up leftover chicken, and additionally it is a comparatively cheap method to add protein to your meals.
To make shredded chicken, you probably can either cook dinner an entire chicken after which shred it, or you ought to use pre-cooked chicken that you just buy from the grocery retailer. If you’re cooking a whole chicken, you will want to remove the pores and skin and bones before shredding it.
Once the chicken is cooked, you’ll be able to shred it using two forks or a meat shredder. Once the chicken is shredded, it is prepared for use in your recipes.
1/2 cup chopped onion
1 medium onion, chopped (about 1/2 cup)
1/2 cup chopped green bell pepper
Ingredients:
- 1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
Ingredients
1/2 cup chopped pink bell pepper
1 (15 ounce) can black beans, drained and rinsed
Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained
1 (15 ounce) can corn, drained
For the Sauce
For the Sauce
- In a medium saucepan, mix the tomatoes, onion, green bell pepper, jalapeño pepper (remove seeds and ribs if you don’t need it too spicy), garlic, salt, and pepper.
- Bring to a simmer and cook over medium-low heat for 15-20 minutes, or until the greens are softened and the sauce has thickened.
- Remove from heat and use an immersion blender to puree the sauce till easy.
- Or, you presumably can let the sauce cool slightly and then transfer it to a blender or meals processor and puree it until easy.
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can crushed tomatoes
1/2 cup chopped onion
1/2 cup chopped onion
1/4 cup chopped green chili peppers
1/4 cup chopped green chili peppers
1 teaspoon ground cumin
To make chicken enchiladas with a spicy tomato sauce, you will want the next ingredients:
– 1 teaspoon floor cumin
– half of teaspoon chili powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 (15 ounce) can tomato sauce
– 1/2 cup water
– 12 corn tortillas
– 1 cup shredded chicken
– 1 cup shredded cheese
Instructions:
1. Preheat oven to 350 levels F (175 degrees C).
2. In a small bowl, combine the ground cumin, chili powder, salt, and black pepper.
3. Heat the olive oil in a big skillet over medium heat.
4. Add the onion and garlic to the skillet and cook dinner till softened.
5. Add the tomato sauce and water to the skillet and produce to a simmer.
6. Reduce warmth to low and simmer for 10 minutes.
7. Place a few tablespoons of the sauce within the backside of a 9×13 inch baking dish.
8. Dip every tortilla within the sauce after which fill it with chicken and cheese.
9. Roll up the tortillas and place them in the baking dish.
10. Pour the remaining sauce over the enchiladas.
11. Bake for 20 minutes, or until the cheese is melted and bubbly.
12. Serve immediately.
1/2 teaspoon salt
Sprinkle 1/2 teaspoon salt over the meat before cooking.
1/4 teaspoon black pepper
• Black pepper is a spice that’s created from the dried berries of the Piper nigrum plant.
• It is a standard ingredient in plenty of cuisines around the world.
• Black pepper has a barely pungent, spicy flavor that may add depth and complexity to dishes.
• When using black pepper, it is essential to grind the peppercorns fresh earlier than using, as this will launch the most flavor.
• 1/4 teaspoon of black pepper is a relatively small amount, and it’ll not make your dish too spicy.
• However, if you are sensitive to spicy flavors, you probably can reduce the quantity of black pepper that you just use.
For Assembly
Ingredients
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 12 corn tortillas
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 purple bell pepper, chopped
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn, drained
- 1 (10-ounce) can diced tomatoes with green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
For the Spicy Tomato Sauce:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes with green chiles, undrained
- half of cup chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For the Enchiladas:
Instructions
To make the Spicy Tomato Sauce:
- Heat the olive oil in a medium saucepan over medium warmth.
- Add the onion and prepare dinner until softened, about 5 minutes.
- Add the garlic and prepare dinner for 1 minute extra.
- Stir within the diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper.
- Bring to a simmer and prepare dinner for 15 minutes, or until the sauce has thickened.
To make the Enchiladas:
- Preheat oven to 375 levels F (190 levels C).
- In a large bowl, mix the chicken, onion, green bell pepper, pink bell pepper, black beans, corn, diced tomatoes with green chiles, chili powder, cumin, salt, and black pepper.
- Spread half cup of the Spicy Tomato Sauce in the backside of a 9×13 inch baking dish.
- Fill each tortilla with about 1/2 cup of the chicken combination and roll up.
- Place the enchiladas seam aspect down in the baking dish.
- Pour the remaining Spicy Tomato Sauce over the enchiladas.
- Sprinkle with the cheddar cheese and sour cream.
- Bake for 20 minutes, or till the enchiladas are bubbly and the cheese is melted.
Serve together with your favourite toppings, corresponding to shredded lettuce, chopped tomatoes, or guacamole.
12 corn tortillas
12 corn tortillas
1 cup shredded Mexican cheese blend
1 cup shredded Mexican cheese blend
Instructions
Ingredients:
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 12 corn tortillas
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes and green chiles, undrained
- 1 (4 ounce) can diced green chiles, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped recent cilantro
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
- In a big bowl, mix the chicken, black beans, corn, diced tomatoes and green chiles, green chiles, chili powder, cumin, salt, and black pepper. Mix properly.
- Spread half of cup of the chicken combination down the middle of each tortilla. Roll up the tortillas and place them in a greased 9×13 inch baking dish.
- In a small bowl, combine the cheese, sour cream chicken enchilada recipe cream, and cilantro. Mix properly.
- Spread the cheese combination over the enchiladas.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve immediately.
Make the Filling
In a large skillet, cook dinner the onion and green pepper within the oil till softened.
Add the garlic and cumin and cook for 30 seconds more.
Stir within the chicken and cook dinner till heated by way of.
Stir in the salsa, tomato paste, and chicken broth.
Bring to a boil, then scale back heat and simmer for 15 minutes, or till the sauce has thickened.
Season with salt and pepper to style.
To assemble the enchiladas, lay a tortilla on a flat surface.
Spread a variety of the chicken combination down the center of the tortilla.
Top with cheese and your favorite enchilada toppings.
Roll up the tortilla and place it in a greased baking dish.
Repeat with the remaining tortillas.
Pour the remaining sauce over the enchiladas.
Bake at 375 levels F for 20-25 minutes, or until the cheese is melted and bubbly.
Serve along with your favourite toppings.
1. In a large bowl, combine the chicken, onion, green bell pepper, red bell pepper, black beans, and corn. Season with salt and pepper to style.
– In a large bowl, combine the chicken, onion, green bell pepper, purple bell pepper, black beans, and corn.
– Season with salt and pepper to taste.
Make the Sauce
Ingredients:
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 can (14.5 ounces) diced tomatoes, undrained
1 teaspoon chili powder
1 teaspoon floor cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
1. In a large saucepan, warmth the olive oil over medium warmth. Add the onion and cook dinner till softened, about 5 minutes.
2. Add the garlic and cook dinner for 1 minute extra.
3. Stir in the tomatoes, chili powder, cumin, oregano, salt, and black pepper. Bring to a simmer and prepare dinner for quarter-hour, or until the sauce has thickened.
1. In a medium saucepan, combine the tomatoes, onion, green peppers, cumin, salt, and pepper. Bring to a simmer over medium heat and cook until the sauce has thickened barely, about 10 minutes.
1. In a medium saucepan, combine the tomatoes, onion, green peppers, cumin, salt, and pepper.
2. Bring to a simmer over medium warmth and prepare dinner till the sauce has thickened slightly, about 10 minutes.
Assemble the Enchiladas
1. Place a tortilla in entrance of you. Add about half of cup of chicken to the middle of the tortilla. Top with 1/4 cup of cheese, 1 tablespoon of sauce, and 1 tablespoon of onion.
2. Fold the edges of the tortilla over the filling and roll it up tightly. Place the enchilada seam aspect down in a greased 9×13 inch baking dish.
3. Repeat with the remaining tortillas, chicken, cheese, sauce, and onion till all are stuffed and assembled in the baking dish.
4. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.
5. Cover the baking dish with aluminum foil and bake at 350 levels F for 20 minutes. Uncover and bake for a further 10 minutes, or till the cheese is melted and bubbly and the enchiladas are heated by way of.
6. Serve instantly, garnished with sour cream, avocado, or your favourite toppings.
1. Preheat oven to 375 degrees F (190 levels C).
1. Preheat oven to 375 levels F (190 degrees C).
2. Spread about 1/4 cup of the sauce in the backside of a 9×13 inch baking dish.
Spread about 1/4 cup of the sauce in the bottom of a 9×13 inch baking dish.
3. Fill a tortilla with half of cup of the filling and roll it up tightly. Place the tortilla within the baking dish, seam facet down.
Take a big tortilla and place it flat in front of you, like a diamond.
Spread ½ cup of the filling into a straight line throughout the center of the tortilla.
Roll the tortilla up tightly, starting from the bottom and rolling in course of the highest.
Place the tortilla, seam facet down, in a flippantly greased 9×13-inch baking dish.
Repeat with the remaining tortillas and filling.
4. Repeat with the remaining tortillas and filling.
Starting with a tortilla, spread about 1/4 cup of the chicken filling in a skinny layer, about 1/2 inch from the edges. Then, sprinkle some cheese in the heart. Roll up the tortilla tightly, beginning on the backside and tucking in the sides as you go.
Place the rolled enchilada seam-side down in a ready baking dish. Repeat with the remaining tortillas and filling.
5. Pour the remaining sauce over the enchiladas and sprinkle with cheese.
Pour the remaining sauce evenly over the enchiladas in the baking dish.
Sprinkle shredded cheese generously over the enchiladas, overlaying the sauce utterly.
6. Bake for 2025 minutes, or until the cheese is melted and bubbly.
Bake for 20-25 minutes, or till the cheese is melted and bubbly.
7. Let cool barely earlier than slicing and serving.
7. Let cool barely before slicing and serving: Once the enchiladas have cooked, it is essential to allow them to cool slightly earlier than slicing and serving. This will assist stop the cheese from spilling out and the tortillas from breaking.
