How To Make Chicken Enchiladas With A Crispy Topping

How To Make Chicken Enchiladas With A Crispy Topping

Ingredients

For the Enchiladas:

1 half pounds boneless, skinless chicken breasts

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

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

1 (15 ounce) can corn, drained

1 (10 ounce) can diced tomatoes with green chiles, undrained

1 (4 ounce) can chopped green chiles

1 teaspoon chili powder

1/2 teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

12 (6 inch) corn tortillas

2 cups shredded cheddar cheese

1 cup sour cream

1/2 cup chopped fresh cilantro

For the Crispy Topping:

Ingredients:

1 half of cups shredded rotisserie chicken

1 (10.seventy five ounce) can cream of chicken soup

1/2 cup sour cream chicken enchilada recipe cream

1 (4 ounce) can chopped green chiles, undrained

1/2 teaspoon salt

1/4 teaspoon black pepper

12 corn tortillas

1 cup shredded Mexican cheese blend

For the Crispy Topping:

1/2 cup crushed tortilla chips

1/4 cup grated Parmesan cheese

1/4 cup chopped recent cilantro

Instructions

To Prepare the Enchiladas:

In a big bowl, mix the chicken, sour cream, salsa, chili powder, cumin, salt, and black pepper. Stir till nicely combined.

Spread about 1 cup of the chicken combination down the center of each tortilla. Roll up the tortillas tightly and place them seam facet down in a lightly greased 9×13 baking dish.

In a small saucepan, melt the butter over medium heat. Stir within the flour and cook dinner for 1 minute.

Gradually whisk in the milk and produce to a boil. Reduce heat to low and simmer for five minutes, or till thickened.

Pour the sauce over the enchiladas. Sprinkle with the cheese and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Serve immediately along with your favorite toppings.

To Make the Crispy Topping:

In a shallow dish, combine the crushed tortilla chips, grated Parmesan cheese, and melted butter.

Mix nicely to combine.

Spread the mixture evenly excessive of the enchiladas.

Bake for 15-20 minutes, or until the topping is golden brown and crispy.

Serve immediately.

To Assemble and Bake:

Instructions, To Assemble and Bake:

1. Roll up every tortilla full of chicken mixture and place seam-side down in a lightly greased 9×13-inch baking dish.
2. Combine sour cream, chili powder, cumin, and salt in a small bowl and stir until clean. Spread the sour cream mixture over the tortillas.
3. In a separate bowl, mix the shredded cheese and green chilies. Sprinkle the cheese mixture over the sour cream layer.
4. Toss the tortilla chips with the butter and spread over the cheese mixture.
5. Bake for 20 minutes, or until the cheese is melted and bubbly and the tortilla chips are golden brown.
6. Let stand for five minutes before serving.