Chicken Enchiladas With Fresh Tomato Salsa: A Summery Dish

Ingredients

For the Chicken Enchiladas:

INGREDIENTS

FOR THE CHICKEN ENCHILADAS:

4 bone-in, skin-on chicken breasts (about 3 pounds), cooked and shredded

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

1 (15 ounce) can corn, drained

1 (4 ounce) can chopped green chiles, drained

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

1 teaspoon chili powder

1/2 teaspoon floor cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

12 (6 inch) corn tortillas

1 (16 ounce) container sour cream chicken enchiladas cream

1 cup shredded cheddar cheese

FOR THE FRESH TOMATO SALSA:

4 Roma tomatoes, chopped

1/2 cup chopped onion

1/4 cup chopped cilantro

1 jalapeno pepper, seeded and minced (optional)

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lime juice

For the Fresh Tomato Salsa:

Ingredients, For the Fresh Tomato Salsa:

• 1 pound recent tomatoes, diced
• 1 medium white onion, diced
• 1 medium green bell pepper, diced
• 1/2 cup recent cilantro, chopped
• 1 jalapeno pepper, minced (optional)
• 1 lime, juiced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

To Make the Chicken Enchiladas:

To make the Chicken Enchiladas:

1. In a large skillet, prepare dinner chicken in oil over medium warmth till no longer pink; drain. Stir in the chili powder, cumin, salt and pepper. Remove from heat; stir in cheese.

2. Spoon about 1/2 cup chicken mixture down the center of every tortilla; roll up. Place seam facet down in a greased 11×7-inch baking dish.

3. Combine salsa, sour cream and green chilies; spoon over enchiladas.

4. Bake, uncovered, at 350° for 25-30 minutes or until heated by way of. Sprinkle with additional cheese if desired.

To Make the Fresh Tomato Salsa:

Instructions:

• To Make the Fresh Tomato Salsa:
• Dice the tomatoes, onion, and jalapeno.
• Combine the diced elements with the cilantro, lime juice, salt, and pepper in a bowl.
• Stir nicely to combine and put aside.

To Assemble the Enchiladas:

To Assemble the Enchiladas:

1. Preheat oven to 350°F (175°C).

2. Spread 1 cup of the pink sauce into the bottom of a 9×13-inch baking dish.

3. Place the stuffed tortillas seam side down into the baking dish.

4. Pour the remaining pink sauce over the tortillas.

5. Sprinkle the cheese over the sauce.

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

7. Let stand for five minutes earlier than serving.

8. Garnish with cilantro and lime wedges, if desired.

To Bake the Enchiladas:

Preheat your oven to 375 degrees F (190 levels C). Lightly grease a 9×13 inch baking dish.

To assemble the enchiladas:

Lay a tortilla on a flat surface. Spread about 1/4 cup of the chicken mixture down the center of the tortilla, leaving about 1 inch of area on all sides.

Sprinkle with about 1 tablespoon of cheese.

Fold up the sides of the tortilla, then roll it up tightly. Place it seam aspect down within the prepared baking dish.

Repeat with the remaining tortillas and chicken combination.

Pour the salsa over the enchiladas.

Sprinkle with the remaining cheese.

Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated by way of.

Let cool for a couple of minutes earlier than serving.

Enjoy!