Chicken Enchiladas With Pickled Jalapeños For Extra Zing

INGREDIENTS

For the Chicken Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 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
• 1/2 cup chopped onion
• 1/2 cup chopped pink bell pepper
• 1/4 cup chopped pickled jalapeños
• 12 corn tortillas
• 1 (16 ounce) can enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cilantro

For the Pickled Jalapeños

Jalapeños are the star of the show in these Chicken Enchiladas, bringing a spicy kick to stability the creamy and tacky filling.

Ingredients for the Pickled Jalapeños:

• 1 pound fresh jalapeños, sliced into thin rings
• 1 cup distilled white vinegar
• ½ cup granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns, entire
• 1 teaspoon coriander seeds, entire
• 1 teaspoon mustard seeds, whole
• 1 bay leaf
• 4 cloves garlic, peeled and smashed
• 1 small onion, thinly sliced (optional)

INSTRUCTIONS

To Make the Pickled Jalapeños

Ingredients:

• 1 pound recent jalapeño peppers, stemmed and seeded
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup kosher salt
• 1 tablespoon pickling spice
• 1 clove garlic, smashed

Instructions:

1.

Slice the jalapeños into thin rings and place them in a big bowl.

2.

In a small saucepan, mix the vinegar, water, salt, pickling spice, and garlic.

three.

Bring the combination to a boil over medium warmth, then pour it over the jalapeños.

four.

Cover the bowl and refrigerate for no much less than 2 hours, or in a single day.

5.

The pickled jalapeños may be saved within the fridge for up to 2 weeks.

To Make the Chicken Enchiladas

Chicken Enchiladas with Pickled Jalapeños for Extra Zing.

INGREDIENTS

• 1 1/2 cups shredded cooked chicken
• 1 half of cups shredded sharp cheddar cheese
• 2 teaspoons chopped fresh cilantro leaves
• 12 corn tortillas
• 1 cup enchilada sauce
• 1/2 cup sour cream
• 1/4 cup sliced pickled jalapeños
• Chopped contemporary cilantro leaves, for garnish

INSTRUCTIONS

1. Preheat oven to 375 levels F (190 degrees C).
2. In a big bowl, combine the chicken, cheese, and cilantro.
3. Spread about 1/4 cup of the chicken mixture down the middle of every tortilla.
4. Roll up the tortillas and place them seam side down in a frivolously greased 9×13 inch baking dish.
5. Pour the enchilada sauce over the tortillas.
6. Spread the sour cream evenly over the enchilada sauce.
7. Top with the pickled jalapeños and chopped cilantro.
8. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
9. Let stand for 5 minutes earlier than serving.

To Assemble the Enchiladas

1. Preheat oven to 350F.

2. Place 1 cup enchilada sauce within the bottom of a 9×13 inch baking dish.

3. Dip each tortilla into the remaining enchilada sauce to coat each side.

4. Place 1/4 cup of the chicken combination down the middle of every tortilla.

5. Top with 1/4 cup cheese.

6. Roll up the tortillas and place them seam aspect down in the baking dish.

7. Pour the remaining enchilada sauce over the tortillas.

8. Sprinkle the remaining cheese excessive.

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

10. Garnish with pickled jalapeños, sour cream chicken enchilada casserole cream, and cilantro.