Chicken Enchiladas With Ranchero Sauce: A Flavorful Option

Chicken Enchiladas With Ranchero Sauce: A Flavorful Option

Ingredients

Filling Ingredients

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– half of onion, chopped

– 1 green bell pepper, chopped

– 1 pink bell pepper, chopped

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

– 1 (15 ounce) can corn, drained

– 1 (4 ounce) can diced green chiles

– 1 teaspoon chili powder

– 1/2 teaspoon ground cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– half of cup chopped recent cilantro

– Sour cream, guacamole, and salsa, for serving

Sauce Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– 1/2 onion, chopped

– 2 cloves garlic, minced

– 1 (15 ounce) can tomato sauce

– 1 (15 ounce) can tomato paste

– 1 (10 ounce) can diced green chilies, undrained

– half of teaspoon dried oregano

– 1/4 teaspoon sugar

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– half of cup sour cream chicken enchilada recipe cream

– 1/4 cup chopped cilantro

Instructions

Preparing the Filling

Instructions:

1. Preheat oven to 375 levels F (190 degrees C).
2. Spread sauce in a 9×13 inch baking dish.
3. In a big bowl, mix chicken, cheese, onion, peppers, tomatoes, and green chilies.
4. Place about half cup of the filling down the middle of each tortilla. Roll up and place seam side down within the baking dish.
5. Pour remaining sauce over enchiladas.
6. Bake for 20-25 minutes, or until hot and bubbly.
7. Serve scorching with additional sour cream and guacamole, if desired.

Preparing the Filling:

1. In a big skillet, prepare dinner chicken over medium warmth till cooked by way of. Shred or chop the chicken.
2. In a large bowl, mix chicken, cheese, onion, peppers, tomatoes, and green chilies.
3. Season with salt and pepper to style.

Making the Ranchero Sauce

Ingredients:

• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 2 Roma tomatoes, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Instructions:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the tomatoes, poblano pepper, garlic, cumin, oregano, salt, and black pepper.
4. Cook for 10 minutes, or until the vegetables are softened and the sauce has thickened.
5. Add the chicken broth and convey to a simmer.
6. Reduce heat to low and simmer for quarter-hour, or until the sauce has decreased and thickened.
7. Serve the sauce over your favourite Mexican dishes, corresponding to chicken enchiladas, tacos, or burritos.

Assembling the Enchiladas

Instructions:

1. Place chicken in a big pot and cover with water. Bring to a boil over high heat, cut back warmth to low, and simmer until chicken is cooked by way of, about quarter-hour.

2. Remove chicken from pot and shred into a bowl. Set aside.

3. In a big skillet, warmth oil over medium heat. Add onion and green pepper and cook dinner till softened, about 5 minutes.

4. Add garlic and cook for 1 minute extra.

5. Stir in salsa, chili powder, cumin, and cayenne pepper. Bring to a simmer and cook for 10 minutes.

Assembling the Enchiladas:

6. Preheat oven to 375 levels F (190 levels C).

7. Dip tortillas in enchilada sauce to coat. Fill each tortilla with chicken mixture and rolled up.

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

9. Pour remaining enchilada sauce over enchiladas.

10. Bake for 20 minutes, or until enchiladas are heated via.

11. Serve along with your favorite toppings, similar to shredded cheese, sour cream, and guacamole.

Baking the Enchiladas

Preheat oven to 400°F (200°C).

Spread 1 cup (240 mL) of the Ranchero sauce within the backside of a 9×13 inch (23×33 cm) baking dish.

Fill every tortilla with about half of cup (120 mL) of the chicken combination.

Roll up the tortillas and place them seam side down within the ready baking dish.

Pour the remaining Ranchero sauce over the enchiladas.

Cover the baking dish with foil and bake for 20-25 minutes, or till the enchiladas are heated through.

Remove from the oven and sprinkle with shredded cheddar cheese.

Let stand for 5 minutes before serving.