How To Make Chicken Enchiladas For A Crowd

Ingredients

For the chicken

Ingredients:

6 boneless, skinless chicken breasts

1 onion, chopped

2 cloves garlic, minced

1 (4 ounce) can green chiles, diced

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 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

24 corn tortillas

Enchilada sauce, for serving

Sour cream, for serving

Guacamole, for serving

Diced tomatoes, for serving

Shredded lettuce, for serving

For the sauce

Ingredients:

For the sauce:

• 2 (10-ounce) cans condensed tomato soup

• 1 (10-ounce) can diced tomatoes and green chilies, undrained

• 1 (15-ounce) can tomato sauce

• 1 (15-ounce) can tomato paste

• 1 (12-ounce) can beer (any kind)

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon floor cumin

• 1 teaspoon dried oregano

• 1 teaspoon salt

• half teaspoon black pepper

For the enchiladas

Ingredients:

– 2 cups shredded cooked chicken

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

– 1 (15-ounce) can corn, drained

– 1 (4-ounce) can diced green chilies, undrained

– 1 (10-ounce) can Rotel tomatoes and green chilies, undrained

– 1/2 cup chopped onion

– half cup chopped purple bell pepper

– 1 teaspoon chili powder

– 1/2 teaspoon floor cumin

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1 (10-count) package deal of corn tortillas

– 2 cups shredded cheddar cheese

– 1 cup sour cream

– Fresh cilantro, for garnish

Instructions

To make the chicken

Enchiladas are an effective way to feed a crowd, and so they’re also relatively simple to make.

For this recipe, you’ll need:

-1 pound boneless, skinless chicken breasts, cooked and 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 chiles, undrained

-1 onion, chopped

-1 green bell pepper, chopped

-1 purple bell pepper, chopped

-1 (1 ounce) package deal taco seasoning

-12 (10 inch) flour tortillas

-1 (12 ounce) container sour cream

-1 (8 ounce) bundle shredded cheddar cheese

-1 (4 ounce) can diced jalapenos, optional

-1 avocado, peeled and sliced, optional

-Chopped fresh cilantro, for garnish, optional

-Preheat oven to 350 degrees F (175 levels C).

In a large bowl, combine the chicken, black beans, corn, tomatoes, green chilies, onion, green bell pepper, red bell pepper, and taco seasoning. Mix nicely.

Spread about 1/2 cup of the chicken combination down the center of each tortilla. Roll up the tortillas and place them seam aspect down in a greased 9×13 inch baking dish.

In a small bowl, combine the sour cream and cheese. Spread the Sour cream chicken Enchilada recipe cream combination over the enchiladas.

Bake within the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.

Serve instantly, garnished with jalapenos, avocado, and cilantro, if desired.

To make the sauce

Instructions

To make the sauce:

• In a large saucepan, warmth the olive oil over medium warmth.
• Add the onion, bell pepper, garlic, oregano, and cumin and cook dinner until softened, about 5 minutes.
• Add the chicken broth, tomatoes, and salt and pepper to style. Bring to a simmer and prepare dinner until the sauce has thickened, about quarter-hour.

To assemble the enchiladas

Place a dollop of enchilada sauce within the heart of a large frying pan or skillet, about 1 tablespoon per enchilada.

Sprinkle about half of cup of cheese on top of the sauce.

Place a line of two to three chicken strips throughout the cheese.

Roll up the enchilada tightly, ranging from the bottom and rolling as much as the highest.

Place the enchiladas seam side down in the baking dish, snuggling them up against each other to keep them from unrolling.

Repeat until all of the enchiladas are assembled.

Pour the remaining enchilada sauce over the enchiladas.

Sprinkle the remaining cheese on prime.

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

Serve immediately, garnished together with your favorite toppings.

To bake the enchiladas

– Preheat oven to 350 levels F (175 degrees C).

– In a big bowl, combine the chicken, enchilada sauce, chili powder, cumin, salt, and pepper. Mix properly.

– Spread half of cup of the sauce in the bottom of a 9×13 inch baking dish.

– Place 6 tortillas in the dish and unfold every with half cup of the chicken mixture.

– Roll up tortillas and place seam aspect down in the dish.

– Repeat with remaining tortillas and chicken mixture.

– Pour the remaining enchilada sauce over the tortillas and sprinkle with cheese.

– Bake for 25 minutes, or till bubbly and cheese is melted.

– Let stand for 10 minutes earlier than serving.