How To Make Chicken Enchiladas In Under 30 Minutes

How To Make Chicken Enchiladas In Under 30 Minutes

Making the Sauce

Ingredients Needed for the Sauce

To make the sauce, mix 28 ounces of crushed tomatoes, sixteen ounces of tomato sauce, one 4-ounce can of diced green chiles, one 7-ounce can of tomato paste, 2 tablespoons of chili powder, 2 teaspoons of floor cumin, 1 teaspoon of dried oregano, half teaspoon of sugar, and 1/4 teaspoon of salt in a large saucepan.

Bring to a simmer over medium heat, stirring occasionally. Reduce heat to low and simmer for 20 minutes, or till thickened.

Instructions for the Sauce

Making the Sauce:

1. In a blender or food processor, mix the tomatoes, onion, garlic, green chiles. cumin, oregano, salt, and pepper. Blend till smooth.

2. Pour the sauce into a medium saucepan and bring to a simmer over medium warmth. Let simmer for no less than 10 minutes, or until thickened to desired consistency.

3. Taste and modify seasonings as needed.

Preparing the Chicken

Ingredients Needed for the Chicken

Preparing the Chicken:

• In a big skillet, heat the olive oil over medium-high warmth.
• Add the chicken breasts to the skillet and cook for 5-7 minutes per aspect, or until cooked by way of.
• Remove the chicken from the skillet and let it relaxation for 10 minutes before shredding.

Ingredients Needed for the Chicken:

• 2 boneless, skinless chicken breasts (about 1 pound)
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions for the Chicken

Preparing the Chicken:

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon taco seasoning
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Instructions:

1. In a medium skillet, heat the olive oil over medium heat.
2. Add the chicken breasts to the skillet and cook for 5-7 minutes per aspect, or till cooked by way of.
3. Remove the chicken from the skillet and let it relaxation for five minutes earlier than slicing or shredding.
4. In a small bowl, combine the taco seasoning, salt, and pepper. Sprinkle the seasoning mixture over the chicken and toss to coat.

Assembling the Enchiladas

Ingredients Needed for Assembly

1 cup shredded cooked chicken

1 cup shredded Mexican cheese blend

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

1 (15 ounce) can corn, drained

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/4 cup chopped cilantro

12 (6 inch) corn tortillas

1 (10.seventy five ounce) can tomato soup

1/2 cup sour cream chicken enchiladas sauce cream

1/2 cup chopped fresh parsley

Instructions for Assembly

Assembling the Enchiladas:

1. Spread a thin layer of enchilada sauce within the backside of a 9×13 inch baking dish.
2. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla.
3. Top with a sprinkle of cheese.
4. Roll up the tortillas and place them seam side down in the prepared baking dish.
5. Pour the remaining enchilada sauce over the tortillas.
6. Sprinkle with the remaining cheese.

Baking the Enchiladas

Instructions for Baking

1. Preheat the oven to 375 levels F (190 levels C).
2. Spread the enchilada sauce in the bottom of a greased 9×13-inch baking dish.
3. Place the chicken combination down the center of each tortilla. Roll up the tortillas and place them seam aspect down within the ready dish.
4. Pour the remaining enchilada sauce over the enchiladas. Top with cheese and bake for 20-25 minutes, or till golden brown and effervescent.
5. Serve instantly.

Serving the Enchiladas

Serving Suggestions

Serving the Enchiladas

Serve immediately together with your favorite toppings.

Garnish with contemporary cilantro, diced onions, sour cream, shredded cheese, and lime wedges.

Serving Suggestions

• Serve with a facet of Mexican rice and refried beans.
• Pair with a fresh green salad.
• Top with guacamole or pico de gallo.
• Serve with a dollop of sour cream.
• Add a touch of your favourite scorching sauce.