• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

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 ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 cup shredded cheddar cheese
• 1/2 cup chopped contemporary 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 ground 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 quite lots of dishes, from tacos to enchiladas to salads. It is a nice way to use up leftover chicken, and it is also a comparatively inexpensive way to add protein to your meals.

To make shredded chicken, you’ll have the ability to both cook a whole chicken after which shred it, or you can use pre-cooked chicken that you just purchase from the grocery retailer. If you’re cooking an entire chicken, you will need to remove the pores and skin and bones before shredding it.

Once the chicken is cooked, you probably can shred it using two forks or a meat shredder. Once the chicken is shredded, it’s ready for use 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 red 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 warmth and use an immersion blender to puree the sauce until easy.
4. Or, you can let the sauce cool slightly after which switch it to a blender or food processor and puree it till clean.

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 floor cumin

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

– 1 teaspoon ground cumin

– half 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, combine the ground cumin, chili powder, salt, and black pepper.

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

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

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

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

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

8. Dip every tortilla in the sauce and then fill it with chicken and cheese.

9. Roll up the tortillas and place them within 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 instantly.

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’s created from the dried berries of the Piper nigrum plant.

• It is a typical ingredient in plenty of cuisines around the globe.

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

• When utilizing black pepper, you will want to grind the peppercorns recent before utilizing, as it will release essentially the most flavor.

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

• However, if you are delicate to spicy flavors, you can reduce the amount of black pepper that you just 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 purple 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
• half of cup sour 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 of 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 cook until softened, about 5 minutes.
3. Add the garlic and prepare 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 cook dinner for 15 minutes, 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, mix the chicken, onion, green bell pepper, pink bell pepper, black beans, corn, diced tomatoes with green chiles, chili powder, cumin, salt, and black pepper.
   3. Spread half cup of the Spicy Tomato Sauce within the bottom of a 9×13 inch baking dish.
   4. Fill every tortilla with about 1/2 cup of the chicken mixture and roll up.
   5. Place the enchiladas seam side down in the baking dish.
   6. Pour the remaining Spicy Tomato Sauce over the enchiladas.
   7. Sprinkle with the cheddar cheese and Sour Cream chicken enchilada recipe cream.
   8. Bake for 20 minutes, or till the enchiladas are bubbly and the cheese is melted.

      Serve with your favorite toppings, similar to 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 ground cumin
      • 1/4 teaspoon salt
      • 1/4 teaspoon black pepper
      • 1 cup shredded cheddar cheese
      • 1/2 cup sour cream
      • 1/4 cup chopped contemporary cilantro

      Instructions:

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

      Make the Filling

      In a big skillet, cook the onion and green pepper in the oil until softened.

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

      Stir in the chicken and cook dinner till heated via.

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

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

      Season with salt and pepper to style.

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

      Spread a few of the chicken mixture down the center of the tortilla.

      Top with cheese and your favorite 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 levels F for 20-25 minutes, or till the cheese is melted and bubbly.

      Serve with your favourite toppings.

      1. In a big bowl, mix the chicken, onion, green bell pepper, red bell pepper, black beans, and corn. Season with salt and pepper to taste.

      – In a big 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 ground cumin

      1/2 teaspoon dried oregano

      1/4 teaspoon salt

      1/4 teaspoon black pepper

      Instructions:

      1. In a big saucepan, heat the olive oil over medium heat. Add the onion and cook dinner till softened, about 5 minutes.

      2. Add the garlic and prepare dinner 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 15 minutes, 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 heat 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 until the sauce has thickened barely, about 10 minutes.

      Assemble the Enchiladas

      1. Place a tortilla in entrance of you. Add about half of 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 facet down in a greased 9×13 inch baking dish.

      3. Repeat with the remaining tortillas, chicken, cheese, sauce, and onion till all are stuffed and assembled in 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 instantly, garnished with sour cream, avocado, or your favorite toppings.

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

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

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

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

      3. Fill a tortilla with half of cup of the filling and roll it up tightly. Place the tortilla in the baking dish, seam side down.

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

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

      Roll the tortilla up tightly, ranging from the bottom and rolling in direction of the highest.

      Place the tortilla, seam side down, in a flippantly 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, unfold about 1/4 cup of the chicken filling in a skinny layer, about half inch from the sides. Then, sprinkle some cheese in the center. Roll up the tortilla tightly, starting at the bottom and tucking in the sides as you go.

      Place the rolled enchilada seam-side down in a prepared 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, masking the sauce completely.

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

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

      7. Let cool barely earlier than slicing and serving.

      7. Let cool barely before slicing and serving: Once the enchiladas have cooked, it’s important to let them cool barely earlier than slicing and serving. This will help forestall the cheese from spilling out and the tortillas from breaking.