How To Make Chicken Enchiladas With Quinoa Tortillas
Ingredients
For the Chicken Filling:
Ingredients, For the Chicken Filling:
- 2 tablespoons vegetable oil
- 1 half of kilos boneless, skinless chicken breasts, cooked and shredded
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped red bell pepper
- 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 chilies, undrained
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Quinoa Tortillas:
2 cups cooked quinoa, cooled
2 tablespoons almond flour
1 tablespoon tapioca flour
1 teaspoon salt
1 egg
1 tablespoon water
half of teaspoon vegetable oil
For the Enchilada Sauce:
Ingredients, For the Enchilada Sauce:
– 2 Tablespoons butter or olive oil
– 1 medium onion, chopped
– three cloves garlic, minced
– 2 cups low-sodium sour cream chicken enchiladas easy broth
– 1 (15 ounce) can tomato sauce
– 1/3 cup chili powder
– 1 teaspoon dried oregano
– 1 teaspoon ground cumin
– Salt and pepper to taste
Instructions
To Make the Quinoa Tortillas:
1. In a big bowl, mix the cooked quinoa, flour, salt, and baking powder.
2. Stir within the water until the dough simply comes together.
3. Turn the dough out onto a floured floor and knead for a few minutes till it is smooth and elastic.
4. Divide the dough into 12 equal pieces.
5. Roll out each bit of dough into a thin circle.
6. Heat a large skillet over medium warmth.
7. Cook the tortillas for 1-2 minutes per aspect, or till they are golden brown.
8. Keep the tortillas warm in a tortilla hotter or wrapped in a clean towel till prepared to use.
To Make the Chicken Filling:
To Make the Chicken Filling:
- Season chicken breasts with salt, pepper, cumin, chili powder, and paprika.
- Heat olive oil in a large skillet over medium warmth.
- Add chicken to the skillet and cook till browned on all sides.
- Add onion and bell pepper to the skillet and cook till softened.
- Stir in diced tomatoes, green chiles, and cooked quinoa.
- Season the combination with chili powder, cumin, and salt to style.
- Cook for 5-7 minutes, or until heated by way of.
- Remove from warmth and put aside.
To Make the Enchilada Sauce:
1. In a medium saucepan, heat the olive oil over medium warmth.
2. Add the onion and prepare dinner till softened, about 5 minutes.
3. Add the garlic and cook for 1 minute more.
4. Stir in the chili powder, cumin, and oregano. Cook for 1 minute, or till aromatic.
5. Add the tomato sauce, chicken broth, and water. Bring to a simmer and cook dinner for quarter-hour, or till thickened.
6. Taste and season with salt and pepper, as needed.
To Assemble the Enchiladas:
To Assemble the Enchiladas:
1. Preheat the oven to 350 levels F (175 levels C).
2. Grease a 9×13 inch baking dish.
3. Spread 1 cup of the enchilada sauce within the bottom of the prepared dish.
4. Place a line of quinoa tortillas along one side of the dish.
5. Spread 1/4 cup of the shredded chicken over every tortilla.
6. Sprinkle 1/4 cup of the shredded cheese over every tortilla.
7. Roll up the tortillas tightly and place them seam aspect down in the prepared dish.
8. Repeat steps 4-7 until all of the tortillas are filled and rolled.
9. Pour the remaining enchilada sauce over the assembled enchiladas.
10. Sprinkle the remaining shredded cheese over the enchiladas.
11. Bake within the preheated oven for 20-25 minutes, or till the cheese is melted and bubbly.