How To Make Chicken Enchiladas With Corn Tortillas
How To Make Chicken Enchiladas With Corn Tortillas
Ingredients
Tortillas
Ingredients:
- 1 pound boneless, skinless chicken breasts
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (10 ounce) can diced tomatoes with green chilies
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1/4 cup chopped fresh cilantro
- 1 (1 ounce) bundle taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 12 (6 inch) corn tortillas
- 1 (16 ounce) container sour cream
- 1 (12 ounce) jar of your favourite salsa
Tortillas:
- Corn tortillas are created from ground cornmeal that has been blended with water and then cooked on a griddle.
- They are typically skinny and pliable, making them easy to roll up into enchiladas.
- Corn tortillas can be discovered in the refrigerated section of most grocery stores.
- When selecting corn tortillas for enchiladas, search for ones which may be fresh and pliable.
- If the tortillas are too dry, they’ll crack if you roll them up.
12 corn tortillas
Ingredients:
12 corn tortillas
Filling
Ingredients
– 1 pound boneless, skinless chicken breasts, cooked and 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 cup shredded cheddar cheese
– 1/2 cup chopped onion
– 1/4 cup chopped cilantro
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
Filling
1. In a large bowl, mix the shredded chicken, black beans, corn, tomatoes, green chilies, cheddar cheese, onion, cilantro, chili powder, cumin, salt, and black pepper.
2. Stir till properly combined.
1 pound boneless, skinless chicken breasts, cooked and shredded
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
1 (15 ounce) can black beans, rinsed and drained
Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
Ingredients:
1 (15 ounce) can corn, drained
1 (4 ounce) can diced green chiles
Ingredients
1 (4 ounce) can diced green chiles
1 onion, chopped
1 onion, chopped
2 cloves garlic, minced
– eight corn tortillas
– 1 lb boneless, skinless chicken breasts, cooked and shredded
– 2 cloves garlic, minced
– 1 (10.75 oz) can cream of chicken soup
– 1 (10 oz) can enchilada sauce
– 1 cup shredded cheddar cheese
– 1 cup shredded mozzarella cheese
– Toppings: sour cream, salsa, guacamole
1 (10.75 ounce) can cream of chicken soup
Ingredients
- 1 (10.seventy five ounce) can cream of chicken soup
1/2 cup sour cream
sour cream chicken enchiladas sauce cream is a dairy product that is produced from cream that has been fermented by lactic acid bacteria. It has a thick, creamy texture and a barely tangy taste. Sour cream is a popular ingredient in many dishes, together with soups, stews, dips, and baked goods.
In this recipe, sour cream is used to make the enchilada sauce. Sour cream adds creaminess and richness to the sauce, and it also helps to stability out the warmth of the chili peppers.
To make the enchilada sauce, you’ll need the next elements:
1/2 cup sour cream
1 (10 ounce) can of diced tomatoes with green chiles
1 (4 ounce) can of diced green chiles
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions:
In a medium bowl, whisk collectively the sour cream, tomatoes, green chiles, chili powder, cumin, salt, and black pepper. Pour the sauce over the chicken and cheese-filled tortillas and bake until the tortillas are golden brown and the sauce is bubbly.
1 teaspoon chili powder
1 teaspoon chili powder
1/2 teaspoon floor cumin
Ingredients:
- – half teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon salt is a really small quantity of salt. It is in regards to the size of a grain of sand. It is used to add somewhat little bit of taste to meals.
1/4 teaspoon black pepper
Ingredients:
1/4 teaspoon black pepper
Sauce
Ingredients:
- Tortillas: 12 corn tortillas
- Chicken: 2 cups cooked and shredded chicken
- Sauce: 1 (10.75 ounce) can of enchilada sauce
- Cheese: 1 cup shredded cheddar cheese
- Onion: half cup chopped onion
- Bell pepper: half of cup chopped bell pepper
- Salt and pepper: To taste
Sauce:
- Preheat oven to 375°F (190°C).
- Spread 1/2 cup of enchilada sauce within the backside of a 9×13-inch baking dish.
- In a big bowl, mix the remaining enchilada sauce, chicken, cheese, onion, bell pepper, salt, and pepper.
- Spoon the chicken combination down the middle of every tortilla.
- Roll up the tortillas and place them seam aspect down in the prepared baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Bake for 20-25 minutes, or till the enchiladas are heated through and the cheese is melted.
1 (28 ounce) can diced tomatoes
Ingredients:
1 (28 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can tomato soup
Ingredients:
1 (10.5 ounce) can tomato soup
1 teaspoon chili powder
Ingredients:
- 1 teaspoon chili powder
1/2 teaspoon ground cumin
Ingredients:
– 1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon salt
1/4 teaspoon black pepper
Black pepper is a spice that is created from dried and floor peppercorns. It has a slightly pungent and spicy flavor that may add depth and complexity to dishes. In this recipe, black pepper is used to season the chicken filling for the enchiladas. The quantity of black pepper used is relatively small, so it won’t overpower the opposite flavors within the dish. To add the black pepper to the chicken filling, simply sprinkle it over the chicken and stir to combine.
Instructions
Preheat Oven
– Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 375 levels F (190 degrees C).
Instructions:
- Preheat oven to 375 levels F (190 degrees C).
Make the Filling
Ingredients:
- 1 (10-ounce) can cream of chicken soup
- 1 (10-ounce) can diced tomatoes and green chiles, undrained
- 1 (4-ounce) can diced green chiles, undrained
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped onion
- 1/2 cup chopped purple bell pepper
- 1/4 cup chopped cilantro
- 1 pound cooked chicken, shredded
Instructions:
- In a big bowl, mix the primary 8 ingredients. Stir in the chicken.
- To assemble the enchiladas, spoon about 1/2 cup of the filling down the center of each tortilla. Roll up the tortillas and place them seam-side down in a greased 9×13-inch baking dish.
- Pour the remaining filling over the enchiladas.
- Bake at 350 levels F for 20 minutes, or until the filling is bubbly and the tortillas are golden brown.
- Sprinkle with extra cheese, if desired.
- Serve together with your favorite toppings, similar to sour cream, guacamole, and salsa.
In a large bowl, mix the chicken, black beans, corn, green chiles, onion, garlic, cream of chicken soup, sour cream, chili powder, cumin, salt, and black pepper.
In a big bowl, combine the following components:
– 1 pound cooked chicken, shredded
– 1 (15 ounce) can black beans, drained and rinsed
– 1 (15 ounce) can corn, drained
– 1 (4 ounce) can diced green chiles, undrained
– half of cup chopped onion
– 1/2 cup chopped garlic
– 1 (10.seventy five ounce) can cream of chicken soup
– 1 cup sour cream
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
Fill the Tortillas
1. Heat the olive oil in a large skillet over medium-high warmth.
2. Add the chicken and prepare dinner, stirring often, till browned on all sides.
3. Add the onion and bell pepper and prepare dinner, stirring occasionally, till the onion is softened and the bell pepper is barely tender.
4. Stir in the chili powder, cumin, oregano, and salt. Cook for 1 minute, or till fragrant.
5. Stir in the tomato sauce and bring to a boil. Reduce heat to low and simmer for 15 minutes, or till thickened.
6. Preheat the oven to 350 levels F (175 degrees C).
7. Place a tortilla on a work floor. Spread 1/4 cup of the chicken combination down the center of the tortilla.
8. Roll up the tortilla tightly and place it seam-side down in a 9×13 inch baking dish.
9. Repeat with the remaining tortillas and chicken mixture.
10. Pour the enchilada sauce over the tortillas.
11. Sprinkle the cheese over the enchiladas.
12. Bake within the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
13. Serve instantly, topped along with your favorite toppings.
Spread about 1/4 cup of the filling down the middle of each tortilla.
Spread about 1/4 cup of the filling down the middle of every tortilla.
Roll up the tortillas tightly.
Roll up the tortillas tightly, ranging from one end and dealing your method to the opposite.
Make sure that the filling is evenly distributed all through the tortilla.
If the tortillas are too unfastened, the enchiladas will crumble whenever you cook them.
If the tortillas are too tight, the filling shall be squeezed out when you prepare dinner them.
The perfect tightness is someplace in between.
Layer in a Baking Dish
– In a greased 9×13 inch baking dish, layer one-half of the tortilla shells.
– Spread with one-half of the chicken mixture.
– Sprinkle with one-half of the remaining cheese.
– Repeat layers.
– Pour enchilada sauce excessive.
– Bake at 350 degrees F for 25-30 minutes, or till heated through.
Place the rolled tortillas in a 9×13 inch baking dish.
– Place the rolled tortillas in a 9×13 inch baking dish.
Make the Sauce
In a medium sauce pan, warm vegetable oil over medium warmth.
Add onion and cook, stirring sometimes until translucent, for about 5 minutes. Add garlic and cook dinner till fragrant, for about 1 minute.
Stir in chili powder, cumin, oregano, and flour. Cook, stirring continually, until the spices are toasted, about 1 minute.
Gradually whisk in chicken broth and tomato sauce, then add bay leaf. Bring sauce to a simmer and cook, stirring sometimes, until thickened, about 5 minutes. Season to taste with salt and pepper.
Off heat, stir in sour cream.
In a medium bowl, whisk collectively the diced tomatoes, tomato soup, chili powder, cumin, salt, and black pepper.
In a medium bowl, whisk together the diced tomatoes, tomato soup, chili powder, cumin, salt, and black pepper.
Pour the Sauce Over the Enchiladas
To pour the sauce over the enchiladas, first preheat the oven to 350 levels Fahrenheit (175 degrees Celsius). While the oven is preheating, prepare a 9×13-inch baking dish by lightly greasing it with cooking spray or butter.
Once the oven is sizzling, rigorously pour the sauce over the enchiladas, making certain it evenly coats each.
Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the enchiladas are heated via and the cheese is melted and bubbly.
Pour the sauce over the enchiladas.
Instructions:
Bake
Ingredients:
• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can chopped green chilies, undrained
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• half teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 (12 ounce) container sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup chopped contemporary cilantro
Instructions:
1. Preheat oven to 350 degrees F (175 levels C).
2. In a large skillet, heat olive oil over medium heat. Add chicken, onion, and garlic and cook dinner till chicken is browned and vegetables are softened.
3. Stir in black beans, corn, tomatoes, green chilies, chili powder, cumin, salt, and black pepper. Bring to a simmer and prepare dinner for 10 minutes, or till thickened.
4. Spread half cup of the chicken combination down the middle of each tortilla. Roll up tortillas and place seam side down in a greased 9×13 inch baking dish.
5. Bake in preheated oven for 20 minutes, or till heated through.
6. Top with sour cream, cheddar cheese, and cilantro. Serve immediately.
Tips:
• For a spicier enchilada, add more green chilies or chili powder to the filling.
• To make the enchiladas forward of time, assemble them and bake them as directed. Let cool utterly, then cover and refrigerate for as much as 2 days. Reheat in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated through.
• To freeze the enchiladas, assemble them and bake them as directed. Let cool utterly, then wrap each enchilada individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw in a single day within the fridge, then reheat in a preheated oven at 350 levels F (175 degrees C) for 15-20 minutes, or till heated through.
Bake for 2025 minutes, or until the enchiladas are heated through and the sauce is bubbly.
– Bake for 2025 minutes, or until the enchiladas are heated by way of and the sauce is bubbly.
Serve
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. In a large skillet, cook dinner chicken over medium warmth till cooked through. Shred chicken with two forks.
3. In a medium bowl, combine chicken, green chiles, onion, cheese, chili powder, cumin, salt, and pepper. Mix nicely.
4. Spread about 1/2 cup of chicken mixture down the center of each tortilla. Roll up tortillas tightly and place seam facet down within the prepared baking dish.
5. In a small bowl, whisk collectively enchilada sauce, sour cream, and water. Pour sauce over enchiladas.
6. Sprinkle with remaining cheese.
7. Bake for 20-25 minutes, or until heated by way of and bubbly.
8. Let stand for five minutes before serving.
Serve the enchiladas sizzling, topped with desired toppings.
– Serve the enchiladas sizzling, topped with desired toppings.
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