How To Make Chicken Enchiladas With A Crispy Topping

Ingredients

For the Enchiladas:

1 half of kilos boneless, skinless chicken breasts

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

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 (4 ounce) can chopped green chiles

1 teaspoon chili powder

1/2 teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

12 (6 inch) corn tortillas

2 cups shredded cheddar cheese

1 cup sour cream

1/2 cup chopped recent cilantro

For the Crispy Topping:

Ingredients:

1 half cups shredded rotisserie chicken

1 (10.seventy five ounce) can cream of chicken soup

1/2 cup sour cream

1 (4 ounce) can chopped green chiles, undrained

1/2 teaspoon salt

1/4 teaspoon black pepper

12 corn tortillas

1 cup shredded Mexican cheese blend

For the Crispy Topping:

1/2 cup crushed tortilla chips

1/4 cup grated Parmesan cheese

1/4 cup chopped contemporary cilantro

Instructions

To Prepare the Enchiladas:

In a large bowl, combine the chicken, sour cream chicken enchiladas cream, salsa, chili powder, cumin, salt, and black pepper. Stir till properly mixed.

Spread about 1 cup of the chicken mixture down the middle of every tortilla. Roll up the tortillas tightly and place them seam aspect down in a flippantly greased 9×13 baking dish.

In a small saucepan, melt the butter over medium warmth. Stir within the flour and cook for 1 minute.

Gradually whisk within the milk and produce to a boil. Reduce warmth to low and simmer for five minutes, or till thickened.

Pour the sauce over the enchiladas. Sprinkle with the cheese and bake for 20-25 minutes, or till the cheese is melted and bubbly.

Serve immediately with your favourite toppings.

To Make the Crispy Topping:

In a shallow dish, combine the crushed tortilla chips, grated Parmesan cheese, and melted butter.

Mix properly to mix.

Spread the combination evenly excessive of the enchiladas.

Bake for 15-20 minutes, or till the topping is golden brown and crispy.

Serve instantly.

To Assemble and Bake:

Instructions, To Assemble and Bake:

1. Roll up every tortilla crammed with chicken mixture and place seam-side down in a lightly greased 9×13-inch baking dish.
2. Combine sour cream, chili powder, cumin, and salt in a small bowl and stir until smooth. Spread the sour cream mixture over the tortillas.
3. In a separate bowl, mix the shredded cheese and green chilies. Sprinkle the cheese combination over the sour cream layer.
4. Toss the tortilla chips with the butter and unfold over the cheese combination.
5. Bake for 20 minutes, or till the cheese is melted and bubbly and the tortilla chips are golden brown.
6. Let stand for five minutes before serving.