One-Pot Chicken Enchilada Recipes For Busy Nights

One-Pot Chicken Enchilada Recipes For Busy Nights

Ingredients

For the chicken:

Ingredients, For the chicken:

– 1 pound boneless, skinless chicken breasts, cooked and shredded

– 1/2 cup chopped onion

– half of cup chopped pink bell pepper

– 1/2 cup chopped green bell pepper

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

– 1 (15 ounce) can corn, drained

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

– 1 (4 ounce) can mild diced green chiles, undrained

– 1 (1 ounce) package deal taco seasoning mix

– half of cup water

For the enchilada sauce:

Ingredients, For the enchilada sauce:

2 tablespoons olive oil

1 yellow onion, chopped

2 cloves garlic, minced

3 tablespoons chili powder

2 tablespoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 (15 ounce) can tomato sauce

1 (15 ounce) can diced tomatoes

1/2 cup chicken broth

1/4 cup chopped recent cilantro

For the topping:

1 cup shredded cheese (Mexican mix or your favourite melting cheese)

1/2 cup sour cream

1/4 cup chopped recent cilantro

Optional toppings: sliced jalapeños, sliced avocado, sliced green onions

Instructions

To make the chicken:

Instructions, To make the chicken:

1. Season the chicken breasts with salt and pepper and place them in a big pot.

2. Add the chicken broth to the pot and bring to a boil over medium-high heat.

3. Reduce warmth to low, cover, and simmer till the chicken is cooked by way of, about 10 minutes.

4. Remove the chicken from the pot and shred it using two forks.

5. Set the shredded chicken aside and add the onion, green bell pepper, and pink bell pepper to the pot.

6. Cook over medium warmth for about 5 minutes, until the vegetables are softened.

7. Add the garlic and cook for 1 minute extra.

8. Stir in the enchilada sauce, chili powder, cumin, and oregano.

9. Bring to a simmer and cook dinner for five minutes.

10. Add the shredded chicken to the pot and stir to mix.

11. Reduce warmth to low, cover, and simmer for 10 minutes.

12. Serve the chicken enchilada filling over rice, tortillas, or pasta.

To make the enchilada sauce:

In a large saucepan over medium-low warmth, whisk together the flour, chili powder, cumin, and salt. Cook, whisking constantly, until the combination is fragrant and begins to brown, about 2 minutes.

Gradually whisk in the chicken broth and tomato sauce. Bring to a simmer, then reduce warmth to low and simmer until the sauce has thickened, about 10 minutes.

Stir in the green chilies and sour cream chicken enchiladas easy cream. Season with additional salt and pepper to style.

To assemble the enchiladas:

1. To assemble the enchiladas, spoon about 1/2 cup of the filling down the center of every tortilla.

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

3. Pour the remaining enchilada sauce over the tortillas.

4. Sprinkle the cheese excessive.

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

6. Let stand for five minutes earlier than serving.

To bake the enchiladas:

Preheat your oven to 375 levels Fahrenheit.

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

Pour the enchilada sauce over the enchiladas.

Sprinkle the cheese over the enchiladas.

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

Let the enchiladas cool for a couple of minutes earlier than serving.