Chicken Enchiladas Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Sauce:
2 tsp olive oil
1 ½ cup diced onions
2 tsp minced garlic
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
1 can (28oz) crushed tomatoes
1 cup chicken broth
1 tbsp
½ tsp each salt and pepper
3 tbsp minced fresh cilanto
Filling:
2 cups chopped chicken breast
1 cup black beans, drained and rinsed
½ cup each, grated carrrots, minced red pepper, chopped green onions, and whole kernal corn
1 tbsp fresh squeezed lime juice
½ tsp each cumin and chili powder
2 tbsp fresh minced cilantro
10 7-inch flour tortillas
2 cups packed shredded cheddar cheese, divided
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Directions: |
Directions:To make sauce heat olive oil over medium high heat in a large pot. Add onions and garlic. Cook slowly and stir until onions start to soften about 3 minutes. Stir in chili powder, cumin and oregano. Mix well. Add all remaining sauce ingredients, except cilantro. Bring sauce to a boil. Reduce heat to low and cover and simmer for 15 min. Remove from heat and stir in cilantro.
While sauce is simmering prepare filling. combine all filling ingredients in a large mixing bowl and mix well. Set aside.
Preheat oven to 375 F. Spray a 9x13 baking dish with cooking spray. Add 1/2 cup sauce to filling and mix well. Set aside 1 cup cheese for sprinkling over rolled enchiladas.
Working one at a time, spread a heaping 1/3 cup filling in center of tortilla. Top with 1 heaping tbsp cheese. Roll up tightly and place seam down in baking dish. Repeat with remaining tortillas, filling and cheese (You may need two dishes). Spoon sauce evenly over enchiladas, making sure each enchilada is covered with sauce. Top with reserved cheese. Cover loosely with foil and bake for 30 min. Uncover and bake an additional 5-10 min, until cheese is bubbly. Serve enchiladas hot with a dollop of sour cream and a sprinkle of green onions on top if desired. Makes 10 enchiladas. |
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