Chicken Enchiladas With Ranchero Sauce: A Flavorful Option

Ingredients

Filling Ingredients

Ingredients:

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– half of onion, chopped

– 1 green bell pepper, chopped

– 1 purple bell pepper, chopped

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

– 1 (15 ounce) can corn, drained

– 1 (4 ounce) can diced green chiles

– 1 teaspoon chili powder

– half teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 (15 ounce) can enchilada sauce

– 1 cup shredded cheddar cheese

– half of cup chopped fresh cilantro

– Sour cream, guacamole, and salsa, for serving

Sauce Ingredients

– 1 pound boneless, skinless chicken breasts

– 1 tablespoon olive oil

– half onion, chopped

– 2 cloves garlic, minced

– 1 (15 ounce) can tomato sauce

– 1 (15 ounce) can tomato paste

– 1 (10 ounce) can diced green chilies, undrained

– half teaspoon dried oregano

– 1/4 teaspoon sugar

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 12 corn tortillas

– 1 cup shredded cheddar cheese

– 1 cup shredded Monterey Jack cheese

– 1/2 cup Sour Cream Chicken Enchilada Recipe cream

– 1/4 cup chopped cilantro

Instructions

Preparing the Filling

Instructions:

1. Preheat oven to 375 degrees F (190 levels C).
2. Spread sauce in a 9×13 inch baking dish.
3. In a large bowl, combine chicken, cheese, onion, peppers, tomatoes, and green chilies.
4. Place about half cup of the filling down the middle of every tortilla. Roll up and place seam facet down within the baking dish.
5. Pour remaining sauce over enchiladas.
6. Bake for 20-25 minutes, or till scorching and bubbly.
7. Serve scorching with extra sour cream and guacamole, if desired.

Preparing the Filling:

1. In a big skillet, cook dinner chicken over medium heat till cooked through. Shred or chop the chicken.
2. In a big bowl, mix chicken, cheese, onion, peppers, tomatoes, and green chilies.
three. Season with salt and pepper to style.

Making the Ranchero Sauce

Ingredients:

• 2 tablespoons olive oil
• 1/2 yellow onion, chopped
• 2 Roma tomatoes, diced
• 1 poblano pepper, diced
• 2 garlic cloves, minced
• 1/2 teaspoon floor cumin
• 1/4 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chicken broth

Instructions:

1. Heat the olive oil in a medium saucepan over medium warmth.
2. Add the onion and cook dinner till softened, about 5 minutes.
3. Add the tomatoes, poblano pepper, garlic, cumin, oregano, salt, and black pepper.
4. Cook for 10 minutes, or until the greens are softened and the sauce has thickened.
5. Add the chicken broth and convey to a simmer.
6. Reduce warmth to low and simmer for 15 minutes, or till the sauce has reduced and thickened.
7. Serve the sauce over your favourite Mexican dishes, similar to chicken enchiladas, tacos, or burritos.

Assembling the Enchiladas

Instructions:

1. Place chicken in a big pot and cover with water. Bring to a boil over excessive warmth, cut back warmth to low, and simmer till chicken is cooked by way of, about quarter-hour.

2. Remove chicken from pot and shred right into a bowl. Set apart.

3. In a large skillet, heat oil over medium heat. Add onion and green pepper and prepare dinner till softened, about 5 minutes.

4. Add garlic and cook dinner for 1 minute more.

5. Stir in salsa, chili powder, cumin, and cayenne pepper. Bring to a simmer and prepare dinner for 10 minutes.

Assembling the Enchiladas:

6. Preheat oven to 375 degrees F (190 degrees C).

7. Dip tortillas in enchilada sauce to coat. Fill each tortilla with chicken mixture and rolled up.

8. Place enchiladas in a greased 13×9 inch baking dish.

9. Pour remaining enchilada sauce over enchiladas.

10. Bake for 20 minutes, or until enchiladas are heated through.

11. Serve with your favourite toppings, such as shredded cheese, sour cream, and guacamole.

Baking the Enchiladas

Preheat oven to 400°F (200°C).

Spread 1 cup (240 mL) of the Ranchero sauce in the bottom of a 9×13 inch (23×33 cm) baking dish.

Fill each tortilla with about half of cup (120 mL) of the chicken mixture.

Roll up the tortillas and place them seam facet down in the ready baking dish.

Pour the remaining Ranchero sauce over the enchiladas.

Cover the baking dish with foil and bake for 20-25 minutes, or till the enchiladas are heated via.

Remove from the oven and sprinkle with shredded cheddar cheese.

Let stand for five minutes earlier than serving.