How To build Quick Simple Chicken Enchiladas

An Quick Variation On Chicken Enchiladas

As my profile states, I love recipes and i like to cook. Nonetheless, for several years, generating chicken enchiladas is to my mind-set really labor intense. I came across this chicken enchilada recipe during the journal Cooking Light about 3 or 4 ages back when i was organizing my husband’s large birthday bash. Compared with a great deal of my recipes, it did not come to be amongst my notebook’s ‘make it after, it could be give it some thought again’ recipes. This recipe moved into the head of your class because it is so simple, so tasty and might be tweaked lots of other ways. It is currently my gold conventional for earning enchiladas for your group.

The awesome point about this recipe is always that you do not have to roll the person enchiladas. There is no frying them or softening each individual one up first. This recipe might be altered in several techniques and that i will observe the tweaks I have personally tried using and found workable. This recipe also freezes really properly. It isn’t going to become mushy and just reheating it in the microwave may make for just a delightful meal. I freeze parts of it in lasagna-like cuts in flat plastic lidded containers, marked together with the day but you also can freeze in Ziploc freezer bags.

Serve with ‘rancho beans’, a green salad or Spanish rice along with a beer, wine or sangria therefore you have on your own an incredible meal without all of the conventional prep of enchiladas.

Easy Chicken Enchilada Recipe

INGREDIENTS

  • 2 cups of cooked shredded/skinned/boneless chicken
  • 2 (fifteen.five ounce) cans of small red beans, rinsed, drained
  • Cooking spray or one tablespoon oil (olive or canola)
  • 1 cup chopped onion (white or sweet)
  • 1-1/2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 crushed/minced garlic clove
  • Dash of ground red pepper or red pepper flakes
  • 1 cup thinly sliced eco-friendly onions divided into 1/2 cup and 1/2 cup
  • 1/2 cup sliced ripe olives
  • 18 (6-inch) full corn tortillas (divided into three layers in recipe)
  • 2 cups (eight ounces) shredded cheese, divided into 3/4 cup, 3/4 cup and 1/2 cup
  • 1 cup 1% skim milk
  • 1/2 cup chopped refreshing cilantro
  • 1 (16-ounce) jar red salsa
  • Reduced body fat sour cream
  • Cilantro for decoration (optional)
  • Few tablespoons of sliced ripe olives for decoration (optional)
  • Pico de gallo (optional)
  • Guacamole or avocado slices (optional)
  • Extra red or green salsa (optional)

PREPARATION

  1. Preheat oven to 350 levels.
  2. Spray a thirteen x 9 inch baking dish with cooking spray. Schedule for enchiladas.
  3. Spray a sizable nonstick skillet with preparing spray (or use 1 tablespoon oil).
  4. Heat the skillet over medium high temperature. Add chopped onion and garlic.
  5. Cook for 3 minutes or right until tender, stirring often.
  6. Add cumin, chili powder, and pepper. Cook for approximately a minute.
  7. Add beans to skillet and cook dinner for 2 minutes.
  8. Remove from warmth. Include chicken, 1/2 cup green onions, and 1/2 cup sliced olives; rouse effectively.
  9. Layer six tortillas within the bottom with the thirteen x 9-inch baking dish.
  10. Spread out two cups with the chicken/bean mixture around tortillas.
  11. Sprinkle with 3/4 cup cheese.
  12. Repeat these layers when. (Tortillas, chicken/bean blend, 3/4 cup cheese)
  13. Top with remaining six tortillas.
  14. In a considerable mixing bowl or large mixing cup, combine the milk, chopped cilantro, and salsa in a foodstuff processor (or blender) or defeat that has a mixer till sleek.
  15. Pour this fluid over the most notable of tortillas, pressing the tortillas on top rated down into the fluid. (It should search somewhat damp but that is definitely accurate)
  16. Cover with lid for pan or cooking-sprayed foil and bake at 350° for 35 minutes.
  17. Uncover, sprinkle with remaining 1/2 cup cheese, remaining 1/2 cup eco-friendly onions, and some tablespoons of olives.
  18. Bake for 5 minutes or right up until cheese melts.
  19. Serve with sour cream and above optionals for instance avocado slices, salsa, pico de gallo, and so on. Garnish with minor sprays of cilantro if preferred.

This recipe easily feeds 10.

Some Substitutions I’ve Tried

All of those things worked seriously well after i substituted them. There any selection of versions it is possible to make into the recipe as long as you preserve towards the amounts necessary for the principle components.

  • The first recipe in Cooking Light named for rotisserie chicken but I discovered that a bit dry and salty so have usually used my own cooked chicken (poached) or simply shredded turkey (Nevertheless the rotisserie chicken labored perfect for once i experienced to create it absent at home)
  • The primary recipe also calls for 2 cans of Wonderful Northern beans rinsed and drained. I such as the little red beans personally as I assumed that they had more flavor
  • Substitute pinto beans, kidney beans or maybe a mixture if you have these readily available – normally just rinse and drain just before adding in
  • Substitute selfmade pinto or kidney beans, Wonderful Northern beans – from time to time if I’m creating a soup or minestrone, I have beans that I have cooked for the stove or perhaps in the crock pot on hand and substitute these in its place
  • Shallots might be substituted for that onions when you favor the style
  • You can go away off the garlic and use garlic salt – 1/4 teaspoon but I choose fresh new garlic
  • I have substituted flour tortillas for the corn and they were excellent as well – I did high temperature these while in the microwave for approximately twenty seconds however, you might also wrap them in foil and heat inside of a two hundred diploma oven for about 15-20 minutes in advance of utilizing. Flour tortillas just seem to be to love a tad of preparing prior to adding into the recipe
  • The unique recipe requires 1% (low-fat) milk – I use skim for almost everything
  • You can use Mexican mix cheese rather of shredding your individual cheese – or use Monterey Jack cheese – or any assortment of Cheddar or even a combination of tricky cheese. I’ve even cheated a little and additional a tiny bit of mozzarella when i did not have fairly good enough in the other varieties commonly made use of. Blended jointly, you might not reveal to the primary difference
  • The original recipe requires 1 (16-ounce) jar of eco-friendly salsa. I have a preference for red salsa so that is what I usually use
  • For an extremely significant group, double the recipe and make one recipe with green salsa and 1 recipe with red salsa
  • Substitute shredded beef or pork for that chicken and also you have a wholly various enchilada that may be equally scrumptious
  • I am doing the job on the recipe substituting rice for element of your little red beans and including greens like carrots, zucchini and spinach – the vegetarian version

 

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