• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

How To Make Chicken Enchiladas For A Crowd

Ingredients

For the chicken

Ingredients:

6 boneless, skinless chicken breasts

1 onion, chopped

2 cloves garlic, minced

1 (4 ounce) can green chiles, diced

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 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

24 corn tortillas

Enchilada sauce, for serving

Sour cream, for serving

Guacamole, for serving

Diced tomatoes, for serving

Shredded lettuce, for serving

For the sauce

Ingredients:

For the sauce:

• 2 (10-ounce) cans condensed tomato soup

• 1 (10-ounce) can diced tomatoes and green chilies, undrained

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) can tomato paste

• 1 (12-ounce) can beer (any kind)

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon floor cumin

• 1 teaspoon dried oregano

• 1 teaspoon salt

• half of teaspoon black pepper

For the enchiladas

Ingredients:

– 2 cups shredded cooked chicken

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

– 1 (15-ounce) can corn, drained

– 1 (4-ounce) can diced green chilies, undrained

– 1 (10-ounce) can Rotel tomatoes and green chilies, undrained

– half cup chopped onion

– half cup chopped red bell pepper

– 1 teaspoon chili powder

– half of teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1 (10-count) package of corn tortillas

– 2 cups shredded cheddar cheese

– 1 cup sour cream

– Fresh cilantro, for garnish

Instructions

To make the chicken

Enchiladas are a nice way to feed a crowd, and so they’re also relatively straightforward to make.

For this recipe, you may want:

-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 chiles, undrained

-1 onion, chopped

-1 green bell pepper, chopped

-1 purple bell pepper, chopped

-1 (1 ounce) package deal taco seasoning

-12 (10 inch) flour tortillas

-1 (12 ounce) container sour cream

-1 (8 ounce) package deal shredded cheddar cheese

-1 (4 ounce) can diced jalapenos, optional

-1 avocado, peeled and sliced, optional

-Chopped contemporary cilantro, for garnish, optional

-Preheat oven to 350 levels F (175 degrees C).

In a large bowl, mix the chicken, black beans, corn, tomatoes, green chilies, onion, green bell pepper, pink bell pepper, and taco seasoning. Mix well.

Spread about half of cup of the chicken combination down the middle of every tortilla. Roll up the tortillas and place them seam aspect down in a greased 9×13 inch baking dish.

In a small bowl, combine the sour cream chicken enchiladas sauce cream and cheese. Spread the sour cream combination over the enchiladas.

Bake within the preheated oven for 20-25 minutes, or till the enchiladas are heated via and the cheese is melted and bubbly.

Serve immediately, garnished with jalapenos, avocado, and cilantro, if desired.

To make the sauce

Instructions

To make the sauce:

• In a large saucepan, heat the olive oil over medium warmth.
• Add the onion, bell pepper, garlic, oregano, and cumin and cook until softened, about 5 minutes.
• Add the chicken broth, tomatoes, and salt and pepper to taste. Bring to a simmer and prepare dinner until the sauce has thickened, about quarter-hour.

To assemble the enchiladas

Place a dollop of enchilada sauce in the middle of a giant frying pan or skillet, about 1 tablespoon per enchilada.

Sprinkle about half of cup of cheese on top of the sauce.

Place a line of two to 3 chicken strips across the cheese.

Roll up the enchilada tightly, starting from the bottom and rolling as much as the highest.

Place the enchiladas seam facet down in the baking dish, snuggling them up against each other to keep them from unrolling.

Repeat till all the enchiladas are assembled.

Pour the remaining enchilada sauce over the enchiladas.

Sprinkle the remaining cheese on prime.

Bake for 20-25 minutes, or till the cheese is melted and bubbly.

Serve immediately, garnished along with your favourite toppings.

To bake the enchiladas

– Preheat oven to 350 degrees F (175 levels C).

– In a large bowl, mix the chicken, enchilada sauce, chili powder, cumin, salt, and pepper. Mix well.

– Spread half of cup of the sauce within the backside of a 9×13 inch baking dish.

– Place 6 tortillas in the dish and spread each with 1/2 cup of the chicken combination.

– Roll up tortillas and place seam facet down in the dish.

– Repeat with remaining tortillas and chicken mixture.

– Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.

– Bake for 25 minutes, or until bubbly and cheese is melted.

– Let stand for 10 minutes before serving.