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

– 1/2 cup chopped red 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 gentle diced green chiles, undrained

– 1 (1 ounce) bundle taco seasoning mix

– 1/2 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 contemporary cilantro

For the topping:

1 cup shredded cheese (Mexican blend or your favorite 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 convey to a boil over medium-high warmth.

3. Reduce heat to low, cover, and simmer till the chicken is cooked via, about 10 minutes.

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

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

6. Cook over medium warmth for about 5 minutes, till the greens are softened.

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

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

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

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

11. Reduce heat to low, cowl, and simmer for 10 minutes.

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

To make the enchilada sauce:

In a big saucepan over medium-low heat, whisk together the flour, chili powder, cumin, and salt. Cook, whisking continuously, till the combination is fragrant and begins to brown, about 2 minutes.

Gradually whisk within the chicken broth and tomato sauce. Bring to a simmer, then cut back heat to low and simmer till the sauce has thickened, about 10 minutes.

Stir within the green chilies and sour cream chicken enchiladas cream. Season with additional salt and pepper to taste.

To assemble the enchiladas:

1. To assemble the enchiladas, spoon about half cup of the filling down the middle of each tortilla.

2. Roll up the tortillas tightly and place them seam aspect down within the ready baking dish.

3. Pour the remaining enchilada sauce over the tortillas.

4. Sprinkle the cheese over the top.

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

6. Let stand for 5 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 few minutes earlier than serving.