How To Layer Chicken Enchiladas For Maximum Flavor

Create the Enchilada Sauce

Use a blender or food processor to combine all components for the sauce

Combine all sauce components and course of on excessive speed until smooth. If the combination is simply too thick, add somewhat water, 1 tablespoon at a time, and continue to process till desired consistency is reached.

Cook on the range until sauce thickens

1. In a medium saucepan, whisk collectively the next ingredients:

• 1 cup all-purpose flour

• 1/4 cup chili powder

• 1 tablespoon floor cumin

• 1 tablespoon dried oregano

• 1 teaspoon salt

• half of teaspoon black pepper

• 1/4 teaspoon cayenne pepper (optional)

2. Whisk in three cups sour cream chicken enchiladas sauce broth or low-sodium chicken broth till smooth.

3. Bring to a boil over medium heat, stirring constantly.

4. Reduce heat to low and simmer for quarter-hour, or until sauce has thickened.

Remove from heat and stir in half of cup chopped recent cilantro.

Prepare the Chicken

Cook the chicken

Prepare the Chicken:

Ingredients:

• 1 boneless, skinless chicken breast
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Season the chicken breast with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high warmth.
3. Add the chicken breast to the skillet and cook for 4-5 minutes per side, or until cooked by way of.
4. Remove the chicken from the skillet and let it cool barely.
5. Shred the chicken into bite-sized items.

Cook the Chicken:

Ingredients:

• Shredded chicken
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 pink bell pepper, chopped
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (10 ounces) diced tomatoes with green chilies, undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 1/4 cup chicken broth

Instructions:

1. In a large skillet over medium heat, sauté the onion, green bell pepper, and pink bell pepper until softened.
2. Add the black beans, corn, tomatoes, chili powder, cumin, cayenne pepper, and chicken broth to the skillet.
3. Bring the mixture to a boil, then scale back warmth and simmer for quarter-hour, or till the sauce has thickened.
4. Stir in the shredded chicken and prepare dinner until heated by way of.
5. Serve the chicken combination on flour tortillas or rice.

Season the chicken

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

Place chicken in a single layer in a greased 13×9-inch baking dish.

Season chicken with salt and pepper to style.

Shred the chicken

Place chicken breasts in a big pot and cover with water. Bring to a boil, then scale back warmth to low and simmer till chicken is cooked through, about 10 minutes. Remove chicken from pot and let cool barely. Shred chicken into bite-sized items.

Assemble the Enchiladas

Spread a thin layer of sauce in the bottom of a 9×13 inch baking dish

– Spread a thin layer of sauce in the backside of a 9×13 inch baking dish.
– Fill every tortilla with about 1/2 cup of filling.
– Roll up the tortillas and place them seam facet down within the prepared baking dish.
– Pour the remaining sauce over the tortillas.
– Sprinkle with cheese and bake.

Dip each tortilla within the sauce and fill with cheese and chicken

Dip every tortilla within the sauce to coat it evenly.

Place a few spoonfuls of the cheese mixture down the middle of the tortilla.

Top with a couple of pieces of cooked chicken.

Roll up the tortilla tightly and place it seam-side down in a greased 9×13-inch baking dish.

Repeat with the remaining tortillas.

Roll up the tortillas and place in baking dish

Preheat oven to 350 levels.

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

Dip tortillas in remaining sauce.

Spread half cup cheese down the middle of every tortilla.

Roll up tightly.

Place seam aspect down in ready dish.

Pour remaining sauce excessive.

Sprinkle with remaining cheese.

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

Bake

Bake at 350 levels Fahrenheit for 20-25 minutes

Bake the enchiladas at 350 levels Fahrenheit for 20-25 minutes, or till the cheese is melted and bubbly and the enchiladas are heated through.

Top with further sauce and cheese

Bake:

Preheat oven to 350°F (175°C).

Cover the enchiladas with aluminum foil.

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

Top with extra sauce and cheese:

Remove the enchiladas from the oven and top with further sauce and cheese.

Place back in the oven, uncovered, for 5-10 minutes, or until the cheese is melted and gooey.