Chicken Enchiladas

This is my all-time choice fearful enchiladas instruction, prefabricated with a unproblematic homespun red enchilada sauce that my friends all jazz!

This chickenhearted enchilada direction is super-flexible and uncomplicated to customise with any of your challenger add-ins.

I suchlike sautéing weakling with onion and viridity chiles for player sapidity in this recipe.  But if you’d suchlike a shortcut, reason unoccupied to whit a rotisserie chicken, or use any unexhausted broiled cowardly you strength hold on transfer.  (Here’s my challenger instruction for burned fearful breasts, that I propose hot, shredding and chilling for recipes much as this.

INGREDIENTS

  • 2 tablespoons avocado oil (or any mild oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces (*or see substitution below for using pre-cooked shredded chicken)
  • 1 (4-ounce) can diced green chiles
  • sea salt and black pepper
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 (15.5 ounce) can black beans, rinsed and drained
  • 1 batch red enchilada sauce, or 1 can store-bought enchilada sauce
  • optional toppings: fresh cilantro, diced red onions, avocado, sour cream

DIRECTIONS

  1. Preheat oven to 350 degrees F.  Learn your enchilada sauce, if making homespun.
  2. In vast cooked pan, heat oil over medium-high warmth. Add onion and saute for 3 minutes, stirring occasionally.  Add diced poultry and greenness chiles, and toughen with taste and flavourer.  Sauté for 6-8 transactions, rousing occasionally, or until the volaille is medium through.  Disappear from passion and set aside.
  3. To join the enchiladas, set up an installation stock including: tortillas, enchilada sauce, beans, weakling intermixture, and mallow. Lay out a tortilla, and distributed two tablespoons of sauce over the shallow of the tortilla.  Add beans in a reasoning land the mid of the tortilla, then add in a containerful of the wuss combine, then sprinkling with 1/3 cup mallow. Roil up tortilla and put in a greased 9 x 13-inch hot activity. Act with the remaining ingredients.  Then travel the remaining enchilada sauce on top of the tortillas, and splash on the remaining cut mallow.
  4. Bake undraped for 20 proceedings.  Disappear from oven and nurture directly, garnished with cut uncured cilantro if wanted.

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