• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

Chicken Enchilada Roll-Ups: A Fun Twist On A Classic

Ingredients

For the tortillas

For the tortillas:

1 cup all-purpose flour, plus extra for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup heat water

1 tablespoon vegetable oil

For the filling

Ingredients for the Filling:

• 1 pound cooked chicken, 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, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 teaspoon chili powder
• 1 teaspoon floor cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

For the sauce

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

– 1/2 cup chopped green bell pepper

– 1/2 cup chopped onion

– 1/4 cup chopped contemporary cilantro

– 2 tablespoons vegetable oil

– 1 tablespoon chili powder

– 1 teaspoon floor cumin

– half teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup shredded cooked chicken

– 12 (6-inch) flour tortillas

– 1 cup Mexican cheese blend

– Sour cream, optional

– Guacamole, optional

– Salsa, optional

Instructions

To make the tortillas

In a large skillet, brown the ground chicken over medium warmth. Drain off any excess grease.

Stir within the enchilada sauce, chili powder, cumin, and black beans. Bring to a simmer and cook dinner for quarter-hour, or till the chicken is cooked by way of.

Spread a few of the chicken combination down the middle of each tortilla. Top with shredded cheese, lettuce, and tomato.

Roll up the tortillas and place them seam facet down in a greased 9×13 inch baking dish.

Bake at 350 levels F for 20 minutes, or until the cheese is melted and bubbly.

Serve with sour cream chicken enchiladas easy cream and salsa, if desired.

To make the filling

Filling:

1 chicken breast (cooked and shredded)

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped purple bell pepper

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

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

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 tablespoon chopped fresh cilantro

1 teaspoon chili powder

1/2 teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

To make the sauce

To make the sauce:

1. In a large saucepan, soften the butter over medium heat.
2. Add the onion and cook till softened, about 5 minutes.
3. Add the garlic and cook dinner for 1 minute more.
4. Stir within the tomato sauce, chicken broth, chili powder, and cumin.
5. Bring to a simmer and prepare dinner for quarter-hour, or till the sauce has thickened.
6. Season with salt and pepper to taste.

To assemble the enchilada roll-ups

Instructions: To Assemble the Enchilada Roll-Ups

1. Spread 1/4 cup of the purple enchilada sauce down the middle of every tortilla.

2. Sprinkle 1/2 cup of the shredded Monterey Jack cheese evenly over the sauce.

3. Place 1/4 cup of the shredded cooked chicken at one end of the tortilla.

4. Roll up the tortilla tightly, ranging from the end with the chicken and rolling over the sauce and cheese.

5. Repeat with the remaining tortillas and fillings.

6. Place the roll-ups seam aspect down in a 9×13 inch baking dish.

7. Pour the remaining purple enchilada sauce over the roll-ups.

8. Sprinkle with the remaining half of cup of shredded Monterey Jack cheese.

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

10. Serve instantly together with your favourite toppings.

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