How To Make Chicken Enchiladas With Quinoa Tortillas

Ingredients

For the Chicken Filling:

Ingredients, For the Chicken Filling:

2 tablespoons vegetable oil
1 half of kilos boneless, skinless sour Cream chicken enchiladas easy breasts, cooked and shredded
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell 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 (4 ounce) can diced green chilies, undrained
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Quinoa Tortillas:

2 cups cooked quinoa, cooled

2 tablespoons almond flour

1 tablespoon tapioca flour

1 teaspoon salt

1 egg

1 tablespoon water

half teaspoon vegetable oil

For the Enchilada Sauce:

Ingredients, For the Enchilada Sauce:

– 2 Tablespoons butter or olive oil

– 1 medium onion, chopped

– three cloves garlic, minced

– 2 cups low-sodium chicken broth

– 1 (15 ounce) can tomato sauce

– 1/3 cup chili powder

– 1 teaspoon dried oregano

– 1 teaspoon ground cumin

– Salt and pepper to taste

Instructions

To Make the Quinoa Tortillas:

1. In a big bowl, mix the cooked quinoa, flour, salt, and baking powder.

2. Stir within the water till the dough just comes collectively.

3. Turn the dough out onto a floured floor and knead for a few minutes until it’s clean and elastic.

4. Divide the dough into 12 equal items.

5. Roll out each piece of dough into a skinny circle.

6. Heat a large skillet over medium heat.

7. Cook the tortillas for 1-2 minutes per side, or till they’re golden brown.

8. Keep the tortillas heat in a tortilla warmer or wrapped in a clear towel till prepared to use.

To Make the Chicken Filling:

Season chicken breasts with salt, pepper, cumin, chili powder, and paprika.
Heat olive oil in a big skillet over medium heat.
Add chicken to the skillet and prepare dinner till browned on all sides.
Add onion and bell pepper to the skillet and cook dinner till softened.
Stir in diced tomatoes, green chiles, and cooked quinoa.
Season the mixture with chili powder, cumin, and salt to style.
Cook for 5-7 minutes, or until heated through.
Remove from heat and put aside.

To Make the Enchilada Sauce:

1. In a medium saucepan, heat the olive oil over medium heat.

2. Add the onion and cook until softened, about 5 minutes.

3. Add the garlic and cook for 1 minute extra.

4. Stir in the chili powder, cumin, and oregano. Cook for 1 minute, or until aromatic.

5. Add the tomato sauce, chicken broth, and water. Bring to a simmer and cook for quarter-hour, or until thickened.

6. Taste and season with salt and pepper, as needed.

To Assemble the Enchiladas:

To Assemble the Enchiladas:

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

2. Grease a 9×13 inch baking dish.

3. Spread 1 cup of the enchilada sauce in the bottom of the prepared dish.

4. Place a line of quinoa tortillas along one side of the dish.

5. Spread 1/4 cup of the shredded chicken over each tortilla.

6. Sprinkle 1/4 cup of the shredded cheese over each tortilla.

7. Roll up the tortillas tightly and place them seam aspect down in the prepared dish.

8. Repeat steps 4-7 till all of the tortillas are filled and rolled.

9. Pour the remaining enchilada sauce over the assembled enchiladas.

10. Sprinkle the remaining shredded cheese over the enchiladas.

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