How To Make Chicken Enchiladas For A Crowd

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

half of 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 ground 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 of cup chopped onion

– half of cup chopped pink bell pepper

– 1 teaspoon chili powder

– 1/2 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 chicken enchiladas easy cream

– Fresh cilantro, for garnish

Instructions

To make the chicken

Enchiladas are a good way to feed a crowd, they usually’re also comparatively straightforward to make.

For this recipe, you’ll 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 taco seasoning

-12 (10 inch) flour tortillas

-1 (12 ounce) container sour cream

-1 (8 ounce) package shredded cheddar cheese

-1 (4 ounce) can diced jalapenos, optional

-1 avocado, peeled and sliced, optional

-Chopped recent cilantro, for garnish, optional

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

In a large bowl, combine the chicken, black beans, corn, tomatoes, green chilies, onion, green bell pepper, purple bell pepper, and taco seasoning. Mix nicely.

Spread about 1/2 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 and cheese. Spread the sour cream mixture over the enchiladas.

Bake in the preheated oven for 20-25 minutes, or till the enchiladas are heated by way of 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, warmth the olive oil over medium heat.
• Add the onion, bell pepper, garlic, oregano, and cumin and cook dinner until softened, about 5 minutes.
• Add the chicken broth, tomatoes, and salt and pepper to taste. Bring to a simmer and cook dinner until the sauce has thickened, about 15 minutes.

To assemble the enchiladas

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

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

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

Roll up the enchilada tightly, ranging from the underside and rolling as a lot as the highest.

Place the enchiladas seam facet down within the baking dish, snuggling them up in opposition to one another to keep them from unrolling.

Repeat till the entire enchiladas are assembled.

Pour the remaining enchilada sauce over the enchiladas.

Sprinkle the remaining cheese on top.

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

Serve instantly, garnished together with your favorite toppings.

To bake the enchiladas

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

– In a big bowl, combine the chicken, enchilada sauce, chili powder, cumin, salt, and pepper. Mix properly.

– Spread 1/2 cup of the sauce within the backside of a 9×13 inch baking dish.

– Place 6 tortillas in the dish and unfold every with half of cup of the chicken mixture.

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

– Repeat with remaining tortillas and chicken combination.

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

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

– Let stand for 10 minutes earlier than serving.