A Beginner’s Guide To Making Chicken Enchiladas

How to Make Chicken Enchiladas

Gather Your Ingredients

Gather Your Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies, undrained
• 1 (10 ounce) can enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro
• 12 corn tortillas
• Vegetable oil, for frying

For the Enchiladas:

Ingredients:

For the Enchiladas:

• 1 boneless, skinless chicken breast (about 12 ounces)
• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1 garlic clove, minced
• 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
• 1/2 cup chopped contemporary cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 (15 ounce) can enchilada sauce
• 1 cup shredded cheddar cheese (4 ounces)

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Season chicken with salt and pepper. Heat olive oil in a big skillet over medium heat. Add chicken and cook dinner until browned on all sides.
3. Remove chicken from skillet and put aside. Add onion and garlic to skillet and cook till softened.
4. Stir in black beans, corn, tomatoes, cilantro, chili powder, cumin, salt, and pepper. Bring to a simmer and cook dinner for 5 minutes.
5. Shred chicken and add to the skillet. Stir to combine.
6. Spread 1/2 cup of enchilada sauce in the backside of a 9×13 inch baking dish.
7. Fill every tortilla with about half of cup of the chicken combination. Roll up tortillas and place seam side down in the baking dish.
8. Pour remaining enchilada sauce over the tortillas. Sprinkle with cheddar cheese.
9. Bake for 20-25 minutes, or till cheese is melted and bubbly.
10. Serve immediately.

12 corn tortillas

Ingredients:

– 12 corn tortillas

– 1 cooked and shredded chicken breast

– 1 can (10.75 ounces) condensed cream of chicken soup

– half of cup milk

– 1/2 cup shredded cheddar cheese

– 1/4 cup chopped onion

– 1/4 cup chopped green bell pepper

– 1/4 cup chopped red bell pepper

– 1/4 cup chopped jalapeño pepper (optional)

– 1/4 cup sour cream (optional)

– 1/4 cup salsa (optional)

Instructions:

1. Preheat the oven to 375 degrees F (190 levels C).

2. In a large bowl, mix the chicken, cream of chicken soup, and milk. Mix properly.

3. Add the cheese, onion, bell peppers, and jalapeño pepper (if using). Mix properly.

4. Spread about half of cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam-side down in a greased 9×13-inch baking dish.

5. Bake for 20 minutes, or until the tortillas are golden brown and the filling is bubbly.

6. Serve with sour cream and salsa, if desired.

1 pound cooked chicken, shredded

Ingredients:

1 pound cooked chicken, shredded

12 corn tortillas

1 (16 ounce) can enchilada sauce

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 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

Instructions:

Preheat oven to 375 degrees F (190 degrees C).

Spread half cup of enchilada sauce in the backside of a 13×9-inch baking dish.

Dip every tortilla within the remaining enchilada sauce and place in the ready baking dish.

Divide the chicken, black beans, corn, and tomatoes evenly among the tortillas.

Top with the cheddar cheese and mozzarella cheese.

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

Serve immediately.

1 onion, chopped

Ingredients

– 1 complete chicken, cooked and shredded

– 1 onion, chopped

– 1 green bell pepper, chopped

– 1 purple bell pepper, chopped

– 1 can (15 ounces) tomato sauce

– 1 can (15 ounces) tomato paste

– 1 teaspoon chili powder

– 1 teaspoon cumin

– half teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

– 1/2 cup chopped cilantro

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, prepare dinner the onion, green bell pepper, and purple bell pepper over medium warmth till softened.
3. Add the tomato sauce, tomato paste, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.
4. Spread 1 cup of the sauce within the bottom of a 9×13 inch baking dish.
5. Dip the tortillas in the remaining sauce to coat them. Place a spoonful of the shredded chicken, a spoonful of the sauce, and a sprinkle of cheese in the heart of each tortilla. Roll up the tortillas and place them seam side down in the baking dish.
6. Pour the remaining sauce over the enchiladas and sprinkle with the remaining cheese. Bake for 20 minutes, or until the cheese is melted and bubbly.
7. Sprinkle with cilantro and serve.

1 green bell pepper, chopped

Ingredients:

• 1 boneless, skinless chicken breast
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 (10 ounce) can enchilada sauce
• 12 corn tortillas

Instructions:

1. Preheat oven to 350 levels F (175 degrees C).
2. Cook chicken in a skillet over medium warmth till cooked via. Shred chicken.
3. Combine chicken, cheddar cheese, Monterey Jack cheese, black beans, corn, green bell pepper, and onion in a large bowl.
4. Spread half cup of enchilada sauce in the bottom of a 9×13-inch baking dish.
5. Fill each tortilla with about half of cup of the chicken mixture. Roll up tortillas and place them seam side down within the baking dish.
6. Pour remaining enchilada sauce over the tortillas.
7. Bake for 20 minutes, or till heated by way of.
8. Serve hot.

1 purple bell pepper, chopped

To make the chicken filling, you’ll need the cooked chicken, which you can shred or cube. Once you have prepared the chicken, heat some oil in a skillet and sauté a chopped onion and 2 cloves of minced garlic until the onion is translucent. Add 2 tablespoons of chili powder, 1 teaspoon of floor cumin, and half of teaspoon of salt to the pan and stir to combine. Cook for 1-2 minutes, or until aromatic.

Add the chicken to the skillet and stir to coat in the spices. Cook till the chicken is heated via. Stir in 1 cup of shredded cheese and 1/4 cup of chopped cilantro. Remove the skillet from heat.

To assemble the enchiladas, unfold half cup of the enchilada sauce in the backside of a 9×13 inch baking dish. Dip every tortilla in the remaining enchilada sauce, then fill with the chicken combination. Roll up the tortillas and place them seam aspect down within the baking dish.

Pour the remaining enchilada sauce over the tortillas. Sprinkle with the remaining 1 cup of shredded cheese and bake at 350 degrees F for 20-25 minutes, or until the cheese is melted and bubbly.

Serve the enchiladas hot, topped along with your favourite toppings corresponding to sour cream, salsa, or guacamole.

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

• Preheat oven to 350 levels F (175 degrees C).

• In a large skillet over medium heat, brown floor chicken. Drain off excess grease.

• Stir in black beans, corn, green chiles, salsa, chili powder, cumin, and salt and pepper to taste. Bring to a simmer and prepare dinner for 5 minutes, or till heated via.

1 can (15 ounces) corn, drained

Drain the corn: Open the can of corn and drain off the liquid in a colander.

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

Ingredients:

• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/4 cup chopped purple onion
• 1/4 cup chopped contemporary cilantro
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cooked chicken
• 1 cup shredded cheddar cheese
• 12 corn tortillas
• Vegetable oil, for frying

Instructions:

1. In a medium bowl, combine the diced tomatoes, onion, green bell pepper, red onion, cilantro, cumin, salt, and black pepper. Stir to mix and put aside.
2. In a big skillet, heat 1 tablespoon of vegetable oil over medium warmth. Add the chicken and cook till heated through, about 5 minutes. Remove the chicken from the skillet and put aside.
3. Add the tomato mixture to the skillet and cook till thickened, about 10 minutes. Remove the skillet from the warmth and stir in the shredded cheese.
4. To assemble the enchiladas, place a tortilla in the palm of your hand and spread a thin layer of the tomato mixture down the center. Top with a couple of pieces of chicken and roll up the tortilla tightly.
5. Heat 1 tablespoon of vegetable oil in a large skillet over medium warmth. Add the enchiladas to the skillet, seam side down, and prepare dinner until golden brown on each side, about 2 minutes per facet.
6. Serve the enchiladas instantly, topped with any desired toppings.

1 cup shredded cheddar cheese

Shredded cheddar cheese, one cup, is used as a filling for chicken enchiladas.

1/2 cup shredded Monterey Jack cheese

Ingredients:

• 1 cup cooked chicken, shredded
• 1/2 cup Monterey Jack cheese, shredded
• 1/2 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 (10 ounce) can enchilada sauce
• 10 corn tortillas

Instructions:

1. Preheat oven to 350 levels Fahrenheit.
2. In a medium bowl, mix the chicken, Monterey Jack cheese, onion, green bell pepper, and red bell pepper.
3. Spread about 1/4 cup of the chicken mixture down the middle of every tortilla.
4. Roll up the tortillas and place them in a greased 9×13 inch baking dish.
5. Pour the enchilada sauce over the tortillas.
6. Bake for 20-25 minutes, or till the sauce is bubbly and the tortillas are heated via.
7. Serve with your favorite toppings, such as sour cream, salsa, or guacamole.

For the Enchilada Sauce:

For the Enchilada Sauce:

1. In a medium saucepan, heat the olive oil over medium warmth.
2. Add the onion and garlic and prepare dinner until softened, about 5 minutes.
3. Stir within the chili powder, cumin, and oregano and prepare dinner for 1 minute.
4. Gradually whisk in the chicken broth until easy.
5. Bring to a boil, then cut back warmth to low and simmer for quarter-hour, or till the sauce has thickened.
6. Stir within the salt and pepper to style.

1 can (10 ounces) enchilada sauce

Step 1: Gather ingredients

– 1 (10 ounce) can enchilada sauce
– 1 (10 ounce) can diced tomatoes and green chilis, undrained
– 1 (10 ounce) can diced tomatoes with chilies, undrained
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can corn, drained
– half cup chopped onion
– half of cup chopped green bell pepper
– 1/2 cup chopped red bell pepper
– 1 (16 ounce) package shredded cheddar cheese
– 1 (16 ounce) package shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 12 (6 inch) corn tortillas
– 1 (14 ounce) package frozen corn
– 1 (10 ounce) can cream of chicken soup
– 1 (10.75 ounce) can condensed cream of mushroom soup
– 1/2 cup milk
– 1/4 cup chopped onion
– 1/4 cup chopped celery
– 1/4 cup chopped green bell pepper
– 1/4 cup chopped pink bell pepper
– 1 (10 ounce) can diced tomatoes and green chilis, undrained
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can corn, drained
– half cup chopped onion
– half of cup chopped green bell pepper
– half cup chopped purple bell pepper
– 1 (16 ounce) package shredded cheddar cheese
– 1 (16 ounce) package shredded Monterey Jack cheese
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 12 (6 inch) corn tortillas

Step 2: Preheat oven

Preheat oven to 350 degrees F (175 degrees C).

Step 3: Make filling

In a big bowl, combine enchilada sauce, tomatoes and green chilis, tomatoes with chilies, black beans, corn, onion, green bell pepper, and pink bell pepper. Stir in cheddar cheese, Monterey Jack cheese, sour cream, and cilantro.

Step four: Fill tortillas

Spread half cup of the filling down the middle of each tortilla. Roll up tortillas and place seam side down in a greased 9×13 inch baking dish.

Step 5: Bake

Bake for 15-20 minutes, or until scorching and bubbly. Serve with sour cream and salsa, if desired.

1 cup chicken broth

Add 1 cup of chicken broth to the enchilada sauce combination and stir nicely to mix.

1/2 teaspoon chili powder

1/2 teaspoon chili powder

1/4 teaspoon floor cumin

Ingredients:

• 1 boneless, skinless chicken breast
• 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
• 1/4 teaspoon ground cumin
• 1/2 cup chopped onion
• 1/2 cup chopped cilantro
• 12 corn tortillas
• 2 cups shredded cheese (such as cheddar, Monterey Jack, or Mexican blend)
• 1 (16 ounce) can enchilada sauce

Instructions:

1. Cook the chicken in a large skillet over medium heat till cooked through. Shred or chop the chicken.
2. In a large bowl, mix the black beans, corn, tomatoes, green chiles, ground cumin, onion, and cilantro.
3. Stir within the cooked chicken.
4. Heat the tortillas in a skillet or on a griddle till they’re gentle and pliable.
5. Spread a few of the filling down the center of every tortilla.
6. Roll up the tortillas and place them seam side down in a greased 9×13 inch baking dish.
7. Pour the enchilada sauce over the enchiladas.
8. Sprinkle the cheese over the enchiladas.
9. Bake in a preheated 350 diploma F oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Let the enchiladas cool for a few minutes before serving.

Prepare the Enchiladas

Place the tortillas on a microwave-safe plate, cowl them with a moist paper towel, and microwave them for 20 seconds to make them pliable.

Spread some of the chicken combination down the center of each tortilla.

Top with a few of the cheese, onion, and cilantro.

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

Pour the remaining enchilada sauce over the tortillas.

Sprinkle with the remaining cheese.

Bake for 20 minutes at 375 degrees Fahrenheit, or till the cheese is melted and bubbly.

Let stand for five minutes before serving.

Preheat the oven to 375 degrees F (190 degrees C).

Preheat the oven to 375 levels F (190 degrees C).

Spread 1 cup (240 mL) of the enchilada sauce within the bottom of a 9×13-inch (23×33 cm) baking dish.

Spread 1/4 cup (60 mL) of the enchilada sauce over every tortilla.

Sprinkle half of cup (120 mL) of the cheese over each tortilla.

Place 1/2 cup (120 mL) of the chicken down the center of each tortilla.

Roll up the tortillas and place them seam side down in the prepared baking dish.

Pour the remaining enchilada sauce over the tortillas.

Sprinkle the remaining cheese over the tortillas.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Let stand for 5 minutes earlier than serving.

Spread half of cup of the enchilada sauce within the backside of a 9x13inch baking dish.

1. Spread half cup of the enchilada sauce in the backside of a 9x13inch baking dish.

Lay out 6 tortillas and spoon about 1/2 cup of the chicken combination down the middle of every tortilla.

Lay out 6 tortillas and spoon about half cup of the chicken combination down the center of every tortilla.

1. Roll up the tortillas tightly, tucking within the sides as you go.
2. Place the enchiladas seam facet down in a frivolously greased 9×13 inch baking dish.
3. Pour the remaining enchilada sauce over the enchiladas.
4. Sprinkle with the remaining cheese.
5. Bake at 375 degrees F for 20-25 minutes, or till the cheese is melted and bubbly.

Roll up the tortillas and place them seamside down in the baking dish.

Roll up the tortillas and place them seamside down within the baking dish. Ensure they’re snugly positioned to prevent the tortillas from unrolling throughout baking.

Top with the remaining enchilada sauce and sprinkle with the cheddar and Monterey Jack cheeses.

Ingredients:

– 1 cup shredded cooked chicken

– 1 (10-ounce) can enchilada sauce

– 12 (6-inch) corn tortillas

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

– 1 (15-ounce) can corn, drained

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

Instructions:

1. Preheat oven to 350 degrees F (175 levels C).

2. Spread 1/2 cup of the enchilada sauce within the backside of a 9×13-inch baking dish.

3. Fill every tortilla with 1/4 cup of the chicken, 1/4 cup of the black beans, and 1/4 cup of the corn. Roll up tortillas and place seam side down within the baking dish.

4. Pour the remaining enchilada sauce over the enchiladas. Sprinkle with the cheddar and Monterey Jack cheeses.

5. Bake in the preheated oven for 20-25 minutes, or till scorching and bubbly.

6. Serve immediately.

Bake the Enchiladas

Preheat oven to 375 degrees F (190 degrees C).

Spread enchilada sauce in a 9×13 inch baking dish.

Place about 1/4 cup of the chicken combination within the middle of each tortilla.

Roll up tortillas and place seam aspect down within the baking dish.

Pour remaining enchilada sauce over the enchiladas.

Sprinkle with cheese.

Bake for 20-25 minutes, or until enchiladas are heated via and cheese is melted and bubbly.

Bake for 2025 minutes, or until the cheese is melted and bubbly.

Ingredients:

1 pound boneless, skinless chicken breasts, cooked and shredded

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

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

1 (15-ounce) can corn, drained

1 (10-ounce) can diced green chilies, undrained

1/2 cup chopped onion

1/2 cup chopped cilantro

1 teaspoon floor cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

12 (6-inch) corn tortillas

2 cups (8 ounces) shredded cheddar cheese

1 (16-ounce) container sour cream

Instructions:

Preheat oven to 375 levels F (190 levels C).

In a large bowl, mix the chicken, tomatoes with green chiles, black beans, corn, green chilies, onion, cilantro, cumin, salt, and black pepper.

Spread about half of cup of the chicken combination down the center of every tortilla. Roll up the tortillas and place them seam side down in a greased 9×13-inch baking dish.

Sprinkle the cheese over the tortillas.

Bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve with sour cream and your favorite toppings.

Remove from the oven and let cool for a couple of minutes earlier than serving.

Materials

1. 1 cup shredded cooked chicken
2. 1 (15 ounce) can black beans, rinsed and drained
3. 1 (15 ounce) can corn, drained
4. 1 (10 ounce) can diced tomatoes with green chilies, undrained
5. half cup chopped onion
6. half of cup chopped green bell pepper
7. 1/2 teaspoon chili powder
8. 1/4 teaspoon ground cumin
9. 1/4 teaspoon salt
10. 1/4 teaspoon black pepper
11. 12 corn tortillas
12. 1 cup shredded cheddar cheese
13. Sour cream, for serving (optional)
14. Chopped tomatoes, for serving (optional)
15. Chopped green onions, for serving (optional)

Instructions

1. Preheat oven to 375 levels F (190 levels C).
2. In a big bowl, mix the chicken, black beans, corn, tomatoes, onion, green bell pepper, chili powder, cumin, salt, and black pepper. Stir until nicely mixed.
3. Spread half of cup of the filling down the center of a tortilla.
4. Roll up the tortilla and place it seam side down in a greased 9×13-inch baking dish.
5. Repeat with the remaining tortillas and filling.
6. Sprinkle the shredded cheddar cheese over the enchiladas.
7. Bake for 25-30 minutes, or until the cheese is melted and bubbly.
8. Remove from the oven and let cool for a few minutes earlier than serving.
9. Top with sour cream, tomatoes, and green onions, if desired.

Serve the Enchiladas

Ingredients:

• 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
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 12 corn tortillas
• 1 (16 ounce) jar enchilada sauce
• Sour cream, for serving
• Chopped cilantro, for serving
• Guacamole, for serving

Instructions:

1. Preheat oven to 375 levels F (190 degrees C).
2. In a large bowl, mix the chicken, black beans, corn, tomatoes, cheddar cheese, and Monterey Jack cheese.
3. Fill every tortilla with about 1/2 cup of the filling. Roll up the tortillas and place them seam side down in a 9×13 inch baking dish.
4. Pour the enchilada sauce over the tortillas.
5. Bake for 20 minutes, or until the cheese is melted and bubbly.
6. Serve immediately, with sour cream, cilantro, and guacamole.

Serve along with your favorite toppings, corresponding to sour cream, salsa, guacamole, and chopped onions.

Ingredients:

– 1 pound boneless, skinless chicken breasts, cooked and shredded

– 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 diced green chiles, undrained

– 1 (1 ounce) package taco seasoning mix

– half cup chopped onion

– half cup chopped cilantro

– 12 (6 inch) corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– half cup sour cream chicken enchilada recipe cream (optional)

– 1/2 cup guacamole (optional)

– 1/4 cup chopped onions (optional)

Instructions:

1. Preheat oven to 375 degrees F (190 levels C).

2. In a large bowl, mix the chicken, black beans, corn, tomatoes, green chilies, taco seasoning, onion, and cilantro. Stir till nicely mixed.

3. Place about 1/3 cup of the chicken mixture in the middle of every tortilla. Roll up the tortillas and place them seam facet down in a 9×13 inch baking dish.

4. Pour the enchilada sauce over the tortillas and sprinkle with the cheese.

5. Bake for 20-25 minutes, or till the cheese is melted and bubbly.

6. Serve together with your favorite toppings, similar to sour cream, salsa, guacamole, and chopped onions.