• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

How To Make Chicken Enchiladas With A Crispy Topping

Ingredients

For the Enchiladas:

1 half of pounds 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 ground 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 fresh cilantro

Instructions

To Prepare the Enchiladas:

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

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

In a small saucepan, melt the butter over medium heat. Stir within the flour and prepare dinner for 1 minute.

Gradually whisk in the milk and produce to a boil. Reduce warmth to low and simmer for five minutes, or until 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 instantly with your favorite toppings.

To Make the Crispy Topping:

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

Mix properly to combine.

Spread the mixture evenly over the top of the enchiladas.

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

Serve immediately.

To Assemble and Bake:

Instructions, To Assemble and Bake:

1. Roll up each tortilla filled 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 till clean. Spread the sour cream chicken enchiladas sauce cream combination over the tortillas.
3. In a separate bowl, combine the shredded cheese and green chilies. Sprinkle the cheese combination over the sour cream layer.
4. Toss the tortilla chips with the butter and spread over the cheese combination.
5. Bake for 20 minutes, or until the cheese is melted and bubbly and the tortilla chips are golden brown.
6. Let stand for five minutes before serving.