Chicken Enchiladas
Good for quick suppers.

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Chicken Enchiladas

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Ingredients

Adjust Servings:
2 tablespoons Olive Oil
1 cup Onion chopped
4 Garlic Cloves minced
6 Chicken breasts skinless, boneless
15 ounce can Black Beans
4 ounce can Green Chiles diced
2.5 tablespoons Chili Powder
2.5 teaspoons Cumin ground
1/2 teaspoon Dried Oregano
1 teaspoon Salt
3/2 cups Enchilada Sauce
3 cups Shredded Cheese Cheddar, Monterey jack
8 large flour Tortillas
15 ounce can Tomato Sauce
3/4 cup Chicken Broth
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
pinch Cayenne Pepper
Cuisine:

These easy chicken enchiladas have a delicious chicken and cheese filling with homemade enchilada sauce.

  • 45 mins
  • Serves 8
  • Medium

Ingredients

Directions

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Steps

1
Done

In a medium saucepan, heat the olive oil on medium. Cook, stirring often, for 30 seconds after adding the garlic. All the remaining ingredients: tomato sauce, broth, chili powder, cumin, onion powder, garlic powder, salt, and cayenne pepper. Stir. Bring to a low simmer, stirring regularly, and cook for 10 minutes.

2
Done

Pour oil into a big saute pan. Add salt and pepper to the chicken. Cook for 7 minutes on each side over medium heat. Before turning the chicken over, season it with cumin and garlic powder. Cube the chicken breast.

3
Done

In the chicken drippings, cook the onion and garlic until soft. In a skillet, combine the cooked chicken, black beans, diced green chiles, chili powder, cumin, dried oregano, salt, and 1/2 cup enchilada sauce. Stir until everything is thoroughly incorporated.

4
Done

Preheat oven to 350°F.

5
Done

Spread ½ cup of enchilada sauce over the bottom of a greased 13x9-inch baking dish. Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down.

6
Done

Cover the tops of the enchiladas with the remaining sauce. Sprinkle on the remaining cheese. Bake 20 - 25 minutes or until cheese is melted and golden.

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