How To Make Chicken Enchiladas With A Spicy Tomato Sauce

Ingredients

Ingredients for Chicken Enchiladas:

• 1 pound boneless, skinless chicken breasts
• 1 can (10 ounces) diced tomatoes and green chiles, undrained
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can corn, drained
• 1 teaspoon chili powder
• 1/2 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped fresh cilantro

Ingredients for Spicy Tomato Sauce:

• 1 can (15 ounces) tomato sauce
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon chili powder
• 1/2 teaspoon floor cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Filling

For the Filling:

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 chiles, undrained

1/2 cup chopped onion

1/4 cup chopped cilantro

1 teaspoon chili powder

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

2 cups cooked and shredded chicken

Shredded chicken is a versatile ingredient that can be utilized in a variety of dishes, from tacos to enchiladas to salads. It is a great way to make use of up leftover chicken, and it’s also a comparatively inexpensive way to add protein to your meals.

To make shredded chicken, you’ll have the ability to both cook dinner a whole chicken after which shred it, or you can use pre-cooked chicken that you simply buy from the grocery retailer. If you might be cooking a whole chicken, you’ll need to take away the pores and skin and bones before shredding it.

Once the chicken is cooked, you can shred it using two forks or a meat shredder. Once the chicken is shredded, it is prepared to be used in your recipes.

1/2 cup chopped onion

1 medium onion, chopped (about half of cup)

1/2 cup chopped green bell pepper

Ingredients:

• 1/2 cup chopped green bell pepper

1/2 cup chopped purple bell pepper

Ingredients

1/2 cup chopped red bell pepper

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

Ingredients:

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

1 (15 ounce) can corn, drained

1 (15 ounce) can corn, drained

For the Sauce

For the Sauce

1. In a medium saucepan, combine the tomatoes, onion, green bell pepper, jalapeño pepper (remove seeds and ribs if you do not need it too spicy), garlic, salt, and pepper.
2. Bring to a simmer and cook over medium-low heat for 15-20 minutes, or till the vegetables are softened and the sauce has thickened.
3. Remove from heat and use an immersion blender to puree the sauce till clean.
4. Or, you presumably can let the sauce cool barely and then transfer it to a blender or meals processor and puree it until easy.

1 (28 ounce) can crushed tomatoes

1 (28 ounce) can crushed tomatoes

1/2 cup chopped onion

1/2 cup chopped onion

1/4 cup chopped green chili peppers

1/4 cup chopped green chili peppers

1 teaspoon ground cumin

To make chicken enchiladas with a spicy tomato sauce, you’ll need the next ingredients:

– 1 teaspoon ground cumin

– 1/2 teaspoon chili powder

– 1/4 teaspoon salt

– 1/4 teaspoon black pepper

– 1 tablespoon olive oil

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 (15 ounce) can tomato sauce

– 1/2 cup water

– 12 corn tortillas

– 1 cup shredded chicken

– 1 cup shredded cheese

Instructions:

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl, mix the ground cumin, chili powder, salt, and black pepper.

3. Heat the olive oil in a big skillet over medium warmth.

4. Add the onion and garlic to the skillet and cook dinner until softened.

5. Add the tomato sauce and water to the skillet and bring to a simmer.

6. Reduce heat to low and simmer for 10 minutes.

7. Place a quantity of tablespoons of the sauce within the backside of a 9×13 inch baking dish.

8. Dip each tortilla within the sauce and then fill it with chicken and cheese.

9. Roll up the tortillas and place them in the baking dish.

10. Pour the remaining sauce over the enchiladas.

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

12. Serve immediately.

1/2 teaspoon salt

Sprinkle half teaspoon salt over the meat earlier than cooking.

1/4 teaspoon black pepper

• Black pepper is a spice that is produced from the dried berries of the Piper nigrum plant.

• It is a typical ingredient in plenty of cuisines all over the world.

• Black pepper has a barely pungent, spicy flavor that may add depth and complexity to dishes.

• When using black pepper, it is important to grind the peppercorns recent earlier than using, as it will launch the most flavor.

• 1/4 teaspoon of black pepper is a relatively small quantity, and it will not make your dish too spicy.

• However, if you’re sensitive to spicy flavors, you possibly can reduce the quantity of black pepper that you use.

For Assembly

Ingredients

For the Enchiladas:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 12 corn tortillas
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 pink bell pepper, chopped
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes with green chiles, undrained
• 1 teaspoon chili powder
• half of teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream chicken enchilada casserole cream

  For the Spicy Tomato Sauce:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can diced tomatoes with green chiles, undrained
• half cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

To make the Spicy Tomato Sauce:

1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and prepare dinner till softened, about 5 minutes.
3. Add the garlic and cook dinner for 1 minute extra.
4. Stir in the diced tomatoes, chicken broth, chili powder, cumin, salt, and black pepper.
5. Bring to a simmer and prepare dinner for quarter-hour, or until the sauce has thickened.

   To make the Enchiladas:

   1. Preheat oven to 375 degrees F (190 degrees C).
   2. In a large bowl, combine the chicken, onion, green bell pepper, red bell pepper, black beans, corn, diced tomatoes with green chiles, chili powder, cumin, salt, and black pepper.
   3. Spread half of cup of the Spicy Tomato Sauce within the bottom of a 9×13 inch baking dish.
   4. Fill each tortilla with about 1/2 cup of the chicken mixture and roll up.
   5. Place the enchiladas seam aspect down in the baking dish.
   6. Pour the remaining Spicy Tomato Sauce over the enchiladas.
   7. Sprinkle with the cheddar cheese and sour cream.
   8. Bake for 20 minutes, or until the enchiladas are bubbly and the cheese is melted.

      Serve along with your favourite toppings, such as shredded lettuce, chopped tomatoes, or guacamole.

      12 corn tortillas

      12 corn tortillas

      1 cup shredded Mexican cheese blend

      1 cup shredded Mexican cheese blend

      Instructions

      Ingredients:

      • 1 pound boneless, skinless chicken breasts, cooked and shredded
      • 12 corn tortillas
      • 1 (15 ounce) can black beans, rinsed and drained
      • 1 (15 ounce) can corn, drained
      • 1 (10 ounce) can diced tomatoes and green chiles, undrained
      • 1 (4 ounce) can diced green chiles, undrained
      • 1 teaspoon chili powder
      • 1/2 teaspoon floor cumin
      • 1/4 teaspoon salt
      • 1/4 teaspoon black pepper
      • 1 cup shredded cheddar cheese
      • 1/2 cup sour cream
      • 1/4 cup chopped recent cilantro

      Instructions:

      1. Preheat oven to 375 degrees F (190 degrees C).
      2. In a large bowl, mix the chicken, black beans, corn, diced tomatoes and green chiles, green chiles, chili powder, cumin, salt, and black pepper. Mix well.
      3. Spread 1/2 cup of the chicken mixture down the center of each tortilla. Roll up the tortillas and place them in a greased 9×13 inch baking dish.
      4. In a small bowl, combine the cheese, sour cream, and cilantro. Mix properly.
      5. Spread the cheese combination over the enchiladas.
      6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
      7. Serve instantly.

      Make the Filling

      In a large skillet, cook the onion and green pepper within the oil until softened.

      Add the garlic and cumin and prepare dinner for 30 seconds more.

      Stir in the chicken and cook dinner till heated via.

      Stir in the salsa, tomato paste, and chicken broth.

      Bring to a boil, then scale back heat and simmer for quarter-hour, or till the sauce has thickened.

      Season with salt and pepper to taste.

      To assemble the enchiladas, lay a tortilla on a flat floor.

      Spread a few of the chicken combination down the middle of the tortilla.

      Top with cheese and your favourite enchilada toppings.

      Roll up the tortilla and place it in a greased baking dish.

      Repeat with the remaining tortillas.

      Pour the remaining sauce over the enchiladas.

      Bake at 375 degrees F for 20-25 minutes, or till the cheese is melted and bubbly.

      Serve together with your favourite toppings.

      1. In a large bowl, combine the chicken, onion, green bell pepper, pink bell pepper, black beans, and corn. Season with salt and pepper to style.

      – In a large bowl, combine the chicken, onion, green bell pepper, purple bell pepper, black beans, and corn.

      – Season with salt and pepper to style.

      Make the Sauce

      Ingredients:

      1 onion, chopped

      3 cloves garlic, minced

      2 tablespoons olive oil

      1 can (14.5 ounces) diced tomatoes, undrained

      1 teaspoon chili powder

      1 teaspoon floor cumin

      1/2 teaspoon dried oregano

      1/4 teaspoon salt

      1/4 teaspoon black pepper

      Instructions:

      1. In a large saucepan, warmth the olive oil over medium heat. Add the onion and prepare dinner until softened, about 5 minutes.

      2. Add the garlic and cook for 1 minute more.

      3. Stir in the tomatoes, chili powder, cumin, oregano, salt, and black pepper. Bring to a simmer and prepare dinner for quarter-hour, or until the sauce has thickened.

      1. In a medium saucepan, mix the tomatoes, onion, green peppers, cumin, salt, and pepper. Bring to a simmer over medium warmth and prepare dinner till the sauce has thickened slightly, about 10 minutes.

      1. In a medium saucepan, mix the tomatoes, onion, green peppers, cumin, salt, and pepper.

      2. Bring to a simmer over medium heat and cook dinner till the sauce has thickened slightly, about 10 minutes.

      Assemble the Enchiladas

      1. Place a tortilla in front of you. Add about 1/2 cup of chicken to the center of the tortilla. Top with 1/4 cup of cheese, 1 tablespoon of sauce, and 1 tablespoon of onion.

      2. Fold the sides of the tortilla over the filling and roll it up tightly. Place the enchilada seam aspect down in a greased 9×13 inch baking dish.

      3. Repeat with the remaining tortillas, chicken, cheese, sauce, and onion till all are crammed and assembled within the baking dish.

      4. Pour the remaining sauce over the enchiladas. Sprinkle with the remaining cheese.

      5. Cover the baking dish with aluminum foil and bake at 350 levels F for 20 minutes. Uncover and bake for a further 10 minutes, or till the cheese is melted and bubbly and the enchiladas are heated by way of.

      6. Serve immediately, garnished with sour cream, avocado, or your favourite toppings.

      1. Preheat oven to 375 levels F (190 degrees C).

      1. Preheat oven to 375 levels F (190 degrees C).

      2. Spread about 1/4 cup of the sauce within the backside of a 9×13 inch baking dish.

      Spread about 1/4 cup of the sauce in the bottom of a 9×13 inch baking dish.

      3. Fill a tortilla with 1/2 cup of the filling and roll it up tightly. Place the tortilla in the baking dish, seam aspect down.

      Take a big tortilla and place it flat in front of you, like a diamond.

      Spread ½ cup of the filling into a straight line throughout the middle of the tortilla.

      Roll the tortilla up tightly, starting from the bottom and rolling towards the top.

      Place the tortilla, seam aspect down, in a lightly greased 9×13-inch baking dish.

      Repeat with the remaining tortillas and filling.

      4. Repeat with the remaining tortillas and filling.

      Starting with a tortilla, spread about 1/4 cup of the chicken filling in a skinny layer, about 1/2 inch from the sides. Then, sprinkle some cheese within the heart. Roll up the tortilla tightly, beginning on the backside and tucking within the sides as you go.

      Place the rolled enchilada seam-side down in a ready baking dish. Repeat with the remaining tortillas and filling.

      5. Pour the remaining sauce over the enchiladas and sprinkle with cheese.

      Pour the remaining sauce evenly over the enchiladas in the baking dish.

      Sprinkle shredded cheese generously over the enchiladas, overlaying the sauce completely.

      6. Bake for 2025 minutes, or till the cheese is melted and bubbly.

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

      7. Let cool slightly earlier than slicing and serving.

      7. Let cool slightly before slicing and serving: Once the enchiladas have cooked, it is essential to allow them to cool barely before slicing and serving. This will help prevent the cheese from spilling out and the tortillas from breaking.