Chicken Enchilada Roll-Ups: A Fun Twist On A Classic

Ingredients

For the tortillas

For the tortillas:

1 cup all-purpose flour, plus more for rolling

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup heat water

1 tablespoon vegetable oil

For the filling

Ingredients for the Filling:

• 1 pound cooked chicken, shredded
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1/2 cup chopped onion
• 1/2 cup chopped purple bell pepper
• 1/2 cup chopped yellow bell pepper
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped recent cilantro
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese

For the sauce

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

– half cup chopped green bell pepper

– 1/2 cup chopped onion

– 1/4 cup chopped contemporary cilantro

– 2 tablespoons vegetable oil

– 1 tablespoon chili powder

– 1 teaspoon ground cumin

– half teaspoon salt

– 1/4 teaspoon black pepper

– 1 cup shredded cooked chicken

– 12 (6-inch) flour tortillas

– 1 cup Mexican cheese blend

– Sour cream, optional

– Guacamole, optional

– Salsa, optional

Instructions

To make the tortillas

In a large skillet, brown the ground chicken over medium heat. Drain off any excess grease.

Stir within the enchilada sauce, chili powder, cumin, and black beans. Bring to a simmer and cook for 15 minutes, or till the chicken is cooked through.

Spread a few of the chicken mixture down the middle of each tortilla. Top with shredded cheese, lettuce, and tomato.

Roll up the tortillas and place them seam aspect down in a greased 9×13 inch baking dish.

Bake at 350 levels F for 20 minutes, or till the cheese is melted and bubbly.

Serve with sour cream chicken enchiladas cream and salsa, if desired.

To make the filling

Filling:

1 chicken breast (cooked and shredded)

1/2 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped red bell pepper

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

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

1/2 cup shredded cheddar cheese

1/2 cup shredded Monterey Jack cheese

1 tablespoon chopped fresh cilantro

1 teaspoon chili powder

1/2 teaspoon floor cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

To make the sauce

To make the sauce:

1. In a large saucepan, soften the butter over medium warmth.
2. Add the onion and cook till softened, about 5 minutes.
3. Add the garlic and cook for 1 minute extra.
4. Stir within the tomato sauce, chicken broth, chili powder, and cumin.
5. Bring to a simmer and cook for 15 minutes, or till the sauce has thickened.
6. Season with salt and pepper to taste.

To assemble the enchilada roll-ups

Instructions: To Assemble the Enchilada Roll-Ups

1. Spread 1/4 cup of the pink enchilada sauce down the middle of every tortilla.

2. Sprinkle half of cup of the shredded Monterey Jack cheese evenly over the sauce.

3. Place 1/4 cup of the shredded cooked chicken at one finish of the tortilla.

4. Roll up the tortilla tightly, ranging from the top with the chicken and rolling over the sauce and cheese.

5. Repeat with the remaining tortillas and fillings.

6. Place the roll-ups seam aspect down in a 9×13 inch baking dish.

7. Pour the remaining pink enchilada sauce over the roll-ups.

8. Sprinkle with the remaining 1/2 cup of shredded Monterey Jack cheese.

9. Bake for 20 minutes, or till the cheese is melted and bubbly.

10. Serve instantly with your favourite toppings.

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