How To Make Chicken Enchiladas With Quinoa Tortillas

How To Make Chicken Enchiladas With Quinoa Tortillas

Ingredients

For the Chicken Filling:

Ingredients, For the Chicken Filling:

• 2 tablespoons vegetable oil
• 1 half of pounds boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 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 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Quinoa Tortillas:

2 cups cooked quinoa, cooled

2 tablespoons almond flour

1 tablespoon tapioca flour

1 teaspoon salt

1 egg

1 tablespoon water

half teaspoon vegetable oil

For the Enchilada Sauce:

Ingredients, For the Enchilada Sauce:

– 2 Tablespoons butter or olive oil

– 1 medium onion, chopped

– three cloves garlic, minced

– 2 cups low-sodium chicken broth

– 1 (15 ounce) can tomato sauce

– 1/3 cup chili powder

– 1 teaspoon dried oregano

– 1 teaspoon ground cumin

– Salt and pepper to taste

Instructions

To Make the Quinoa Tortillas:

1. In a large bowl, combine the cooked quinoa, flour, salt, and baking powder.

2. Stir in the water until the dough simply comes together.

3. Turn the dough out onto a floured floor and knead for a couple of minutes till it is smooth and elastic.

4. Divide the dough into 12 equal pieces.

5. Roll out every bit of dough into a skinny circle.

6. Heat a big skillet over medium warmth.

7. Cook the tortillas for 1-2 minutes per aspect, or until they are golden brown.

8. Keep the tortillas warm in a tortilla warmer or wrapped in a clear towel till prepared to use.

To Make the Chicken Filling:

To Make the Chicken Filling:

• Season chicken breasts with salt, pepper, cumin, chili powder, and paprika.
• Heat olive oil in a large skillet over medium warmth.
• Add chicken to the skillet and cook dinner till browned on all sides.
• Add onion and bell pepper to the skillet and cook dinner till softened.
• Stir in diced tomatoes, green chiles, and cooked quinoa.
• Season the mixture with chili powder, cumin, and salt to taste.
• Cook for 5-7 minutes, or till heated by way of.
• Remove from warmth and put aside.

To Make the Enchilada Sauce:

1. In a medium saucepan, warmth the olive oil over medium heat.

2. Add the onion and cook dinner till softened, about 5 minutes.

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

4. Stir within the chili powder, cumin, and oregano. Cook for 1 minute, or until aromatic.

5. Add the tomato sauce, sour cream chicken enchilada recipe broth, and water. Bring to a simmer and cook for 15 minutes, or till thickened.

6. Taste and season with salt and pepper, as wanted.

To Assemble the Enchiladas:

To Assemble the Enchiladas:

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

2. Grease a 9×13 inch baking dish.

3. Spread 1 cup of the enchilada sauce within the backside of the prepared dish.

4. Place a line of quinoa tortillas alongside one side of the dish.

5. Spread 1/4 cup of the shredded chicken over every tortilla.

6. Sprinkle 1/4 cup of the shredded cheese over each tortilla.

7. Roll up the tortillas tightly and place them seam aspect down in the prepared dish.

8. Repeat steps 4-7 until all of the tortillas are filled and rolled.

9. Pour the remaining enchilada sauce over the assembled enchiladas.

10. Sprinkle the remaining shredded cheese over the enchiladas.

11. Bake within the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.