Easy Chicken Enchiladas Recipe Video
Easy chicken Enchiladas, chicken flavored with chili and tomatoes rolled up in
corn tortillas with cheese over all
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Main IngredientChicken
Ingredients
For shredded chicken:
3 boneless, skinless chicken breasts
4 cups low sodium chicken broth
4-8 whole black peppercorns
1 bay leaf
1 4 oz can diced green chilis
For sauce:
1 Tbs olive oil
1 chopped onion
2 minced cloves of garlic
1 14.5 oz can fire roasted tomatoes
1/4 cup water
To assemble:
8-10 6" corn tortillas
1 Tbs canola oil
1/2 cup shredded Monterey jack cheese
minced cilantro, optional
Directions
For sauce:
heat olive oil and saute onion and garlic. Puree tomato and add
to onions, add chili powder and cumin, salt and pepper and simmer for
20 mins. Add water (1/4 cup) if needed to thin. Divide sauce into three
portions.
Bring chicken broth and chicken with peppercorns and bay
leaf to a boil. lower heat and simmer for 10-15 mins until
chicken is cooked through and no longer pink. Remove chicken
from broth and let cool. shred chicken with two forks or with fingers,
add 1/2 cup sauce and 1 4 oz can diced green chilies.
Heat cannola oil over high heat and briefly saute each tortilla
removing to paper towels to drain. Dip tortillas in 1/3rd sauce mixed with a
little water and add 1/4 cup chicken filling to lower portion, roll up tightly and place
seam side down in a 13 x 9 inch dish into which one portion of sauce
has been placed and swirled to coat.
Pour remaining 1/3rd sauce over top, sprinkle with grated cheese
and bake at 375 for 20 - 30 mins. Serve with black beans and over
white rice if desired. Sprinkle with finely chopped cilantro if desired
heat olive oil and saute onion and garlic. Puree tomato and add
to onions, add chili powder and cumin, salt and pepper and simmer for
20 mins. Add water (1/4 cup) if needed to thin. Divide sauce into three
portions.
Bring chicken broth and chicken with peppercorns and bay
leaf to a boil. lower heat and simmer for 10-15 mins until
chicken is cooked through and no longer pink. Remove chicken
from broth and let cool. shred chicken with two forks or with fingers,
add 1/2 cup sauce and 1 4 oz can diced green chilies.
Heat cannola oil over high heat and briefly saute each tortilla
removing to paper towels to drain. Dip tortillas in 1/3rd sauce mixed with a
little water and add 1/4 cup chicken filling to lower portion, roll up tightly and place
seam side down in a 13 x 9 inch dish into which one portion of sauce
has been placed and swirled to coat.
Pour remaining 1/3rd sauce over top, sprinkle with grated cheese
and bake at 375 for 20 - 30 mins. Serve with black beans and over
white rice if desired. Sprinkle with finely chopped cilantro if desired
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