• On Oct, 18, 2024
•  ladyrecipes
•  Recipes

One-Pot Chicken Enchilada Recipes For Busy Nights

Ingredients

For the chicken:

Ingredients, For the chicken:

– 1 pound boneless, skinless chicken breasts, cooked and shredded

– half cup chopped onion

– half of cup chopped red bell pepper

– half of cup chopped green bell pepper

– 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 gentle diced green chiles, undrained

– 1 (1 ounce) package deal taco seasoning mix

– half cup water

For the enchilada sauce:

Ingredients, For the enchilada sauce:

2 tablespoons olive oil

1 yellow onion, chopped

2 cloves garlic, minced

3 tablespoons chili powder

2 tablespoons floor cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 (15 ounce) can tomato sauce

1 (15 ounce) can diced tomatoes

1/2 cup chicken broth

1/4 cup chopped contemporary cilantro

For the topping:

1 cup shredded cheese (Mexican mix or your favorite melting cheese)

1/2 cup sour cream

1/4 cup chopped contemporary cilantro

Optional toppings: sliced jalapeños, sliced avocado, sliced green onions

Instructions

To make the chicken:

Instructions, To make the chicken:

1. Season the chicken breasts with salt and pepper and place them in a large pot.

2. Add the chicken broth to the pot and produce to a boil over medium-high heat.

3. Reduce warmth to low, cover, and simmer until the chicken is cooked through, about 10 minutes.

4. Remove the chicken from the pot and shred it using two forks.

5. Set the shredded chicken aside and add the onion, green bell pepper, and purple bell pepper to the pot.

6. Cook over medium warmth for about 5 minutes, until the greens are softened.

7. Add the garlic and prepare dinner for 1 minute more.

8. Stir within the enchilada sauce, chili powder, cumin, and oregano.

9. Bring to a simmer and cook dinner for five minutes.

10. Add the shredded chicken to the pot and stir to mix.

11. Reduce warmth to low, cover, and simmer for 10 minutes.

12. Serve the chicken enchilada filling over rice, tortillas, or pasta.

To make the enchilada sauce:

In a big saucepan over medium-low warmth, whisk collectively the flour, chili powder, cumin, and salt. Cook, whisking constantly, until the mixture is aromatic and begins to brown, about 2 minutes.

Gradually whisk within the chicken broth and tomato sauce. Bring to a simmer, then cut back warmth to low and simmer until the sauce has thickened, about 10 minutes.

Stir within the green chilies and sour cream chicken enchiladas sauce cream. Season with further salt and pepper to taste.

To assemble the enchiladas:

1. To assemble the enchiladas, spoon about half cup of the filling down the middle of every tortilla.

2. Roll up the tortillas tightly and place them seam aspect down within the prepared baking dish.

3. Pour the remaining enchilada sauce over the tortillas.

4. Sprinkle the cheese excessive.

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

6. Let stand for 5 minutes earlier than serving.

To bake the enchiladas:

Preheat your oven to 375 degrees Fahrenheit.

Place the enchiladas in a greased 9×13 inch baking dish.

Pour the enchilada sauce over the enchiladas.

Sprinkle the cheese over the enchiladas.

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

Let the enchiladas cool for a couple of minutes earlier than serving.