• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

How To Make Chicken Enchiladas With Homemade Sauce

Ingredients

For the Enchiladas

Ingredients, For the Enchiladas:

• 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 (4 ounce) can diced green chiles, undrained

• 1 teaspoon chili powder

• half teaspoon floor cumin

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 12 (6 inch) corn tortillas

• 1 (16 ounce) container sour cream

• 1 (12 ounce) bundle shredded cheddar cheese

1 pound boneless, skinless chicken breasts

Ingredients:

1 pound boneless, skinless chicken breasts

1 (10ounce) can enchilada sauce

Ingredients:

1 (10ounce) can enchilada sauce

1 (15ounce) can black beans, rinsed and drained

1 (15 ounce) can black beans, rinsed and drained

1 (15ounce) can corn, drained

Ingredients:

1 (15ounce) can corn, drained

1 cup shredded cheddar cheese

Ingredients:

• 1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup shredded Monterey Jack cheese

12 corn tortillas

12 corn tortillas

For the Homemade Sauce

4 tablespoons unsalted butter

1/4 cup finely diced yellow onion

2 tablespoons minced, jarred garlic

1 teaspoon canned, diced, delicate green chiles

1/4 cup all-purpose flour

2 cups low-sodium chicken broth

1/2 cup tomato sauce

2 tablespoons heavy cream

1/2 teaspoon ground cumin

1/4 teaspoon dried oregano

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 medium lime, zested and juiced

2 tablespoons olive oil

Ingredients:

• 2 tablespoons olive oil

1/2 onion, chopped

1/2 onion, chopped

2 cloves garlic, minced

Ingredients:

2 cloves garlic, minced

1 (15ounce) can tomato sauce

Ingredients:

1 (15ounce) can tomato sauce

1 (10ounce) can diced tomatoes with green chilies, undrained

1 (10 ounce) can diced tomatoes with green chiles, undrained

1/2 teaspoon chili powder

Chili powder is a blend of spices that typically consists of floor chili peppers, cumin, oregano, garlic powder, and onion powder. It adds a warm, smoky taste to dishes and is commonly utilized in Mexican and Tex-Mex cuisine.

In the context of the recipe for Chicken Enchiladas with Homemade Sauce, chili powder is used to season the chicken filling. It provides a微妙earthiness to the dish and enhances the other spices used, such as cumin and paprika.

To measure 1/2 teaspoon of chili powder, you have to use a measuring spoon or a kitchen scale. If utilizing a measuring spoon, stage off the chili powder with a knife or your finger to make sure accurate measurement.

When including chili powder to the chicken filling, be sure to stir it in nicely in order that it is evenly distributed all through. This will help to ensure that each chew of the enchiladas is flavorful.

1/4 teaspoon floor cumin

Cumin, a spice commonly present in Mexican cuisine, is understood for its earthy and heat taste.

In this recipe, a quarter teaspoon of ground cumin is used to add depth and complexity to the selfmade sauce.

When combined with different spices like chili powder, garlic, and oregano, it creates a rich and flavorful base for the enchiladas.

Cumin not only enhances the style of the dish but additionally provides a barely smoky aroma, making the enchiladas much more appetizing.

Its distinct flavor enhances the chicken filling and the melted cheese, resulting in a well-balanced and satisfying meal.

1/4 teaspoon salt

1/4 teaspoon salt

Salt is a vital ingredient in cooking, as it enhances the flavor of meals. In this recipe, 1/4 teaspoon of salt is added to the selfmade sauce. This quantity of salt is enough to add flavor to the sauce with out making it too salty.

1/4 teaspoon black pepper

Black pepper is a staple ingredient in lots of spice blends and cuisines worldwide. It has a sharp, slightly spicy flavor that pairs well with various savory dishes. When added to chicken enchiladas with homemade sauce, ¼ teaspoon of black pepper will enhance the overall taste profile and add a subtle warmth.

Instructions

To Make the Enchiladas

How to Make Chicken Enchiladas with Homemade Sauce

Ingredients:

• 2 pounds boneless, skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) tomato paste
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 2 cups shredded cheddar cheese
• sour cream chicken enchiladas sauce cream, for serving

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Cook chicken in a large skillet over medium warmth until cooked through. Shred chicken.
3. In a medium saucepan, saute onion and garlic in olive oil until softened.
four. Stir in tomato sauce, tomato paste, chili powder, cumin, oregano, salt, and black pepper. Bring to a boil, then scale back warmth and simmer for 15 minutes, or until sauce has thickened.
5. Dip tortillas in heat water to soften.
6. Spread half cup of chicken combination down the middle of every tortilla.
7. Top with 1/4 cup of cheese.
8. Roll up tortillas and place in a 9×13 inch baking dish.
9. Pour remaining sauce over enchiladas.
10. Bake for 20 minutes, or till heated by way of and cheese is melted.
11. Serve with sour cream.

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

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

Cook chicken breasts in a skillet over medium heat until cooked by way of. Shred chicken.

Place each chicken breast in the skillet, ensuring they lie flat.

Cook over medium warmth till each side is golden brown and the inner temperature reaches 165 levels F.

Remove the chicken from the skillet and set it aside on a chopping board to chill barely.

Using two forks, shred the chicken into skinny strips.

In a large bowl, combine chicken, enchilada sauce, black beans, corn, cheddar cheese, and Monterey Jack cheese.

– In a big bowl, combine chicken, enchilada sauce, black beans, corn, cheddar cheese, and Monterey Jack cheese.

Spoon about half of cup of the chicken combination into every tortilla. Roll up tortillas and place them seam facet down in a greased 9x13inch baking dish.

Instructions

Spoon about half of cup of the chicken mixture into every tortilla. Roll up tortillas and place them seam side down in a greased 9x13inch baking dish.

To Make the Homemade Sauce

Instructions, To Make the Homemade Sauce:

• In a large saucepan, warmth the olive oil over medium heat.
• Add the onion, bell pepper, and garlic and prepare dinner until softened about 5 minutes.
• Stir in the chili powder, cumin, oregano, and salt and cook dinner for 1 minute more.
• Add the tomato sauce, chicken broth, and bay leaves and bring to a simmer.
• Reduce warmth to low and simmer for 1 hour, or until the sauce has thickened.
• Taste and regulate seasonings as essential.

Heat olive oil in a skillet over medium heat.

Heat olive oil in a skillet over medium warmth.

Add onion and garlic and prepare dinner till softened.

Turn the warmth to medium and add onion and garlic to the pot. Cook until softened, about 4 minutes.

Stir in tomato sauce, diced tomatoes, chili powder, cumin, salt, and black pepper.

In a big saucepan, brown the ground chicken over medium warmth. Drain off any extra grease.

Stir in tomato sauce, diced tomatoes, chili powder, cumin, salt, and black pepper. Bring to a simmer and cook dinner for 10 minutes, or until the sauce has thickened.

Remove from warmth and stir in the cream cheese till melted.

Spread 1/2 cup of the sauce in a 9×13 inch baking dish.

Fill every tortilla with 1/4 cup of the chicken mixture. Roll up the tortillas and place them seam side down within the baking dish.

Bring to a simmer and cook for 15 minutes, or until thickened.

Instructions:

Bring to a simmer and prepare dinner for 15 minutes, or till thickened.

To Assemble the Enchiladas

1. Lay a tortilla flat on a work surface and unfold a variety of the chicken mixture down the middle.

2. Roll up the tortilla tightly, tucking in the sides as you go.

3. Place the enchilada seam-side down in a greased 9×13-inch baking dish.

4. Repeat with the remaining tortillas and chicken combination.

5. Pour the remaining sauce over the enchiladas.

6. Cover with foil and bake at 350 degrees F for 20-25 minutes, or until the enchiladas are heated by way of.

7. Sprinkle with cheese and serve immediately.

Pour the do-it-yourself sauce over the enchiladas.

Take your bowl of homemade sauce and evenly distribute it over the mattress of tortillas within the baking dish.

Make certain every enchilada is generously coated in sauce, each on top and beneath.

The sauce should present a flavorful and moist base for the enchiladas as they bake.

The amount of sauce you employ will rely upon the size of your baking dish and the variety of enchiladas you’re making.

Adjust the amount as essential to make sure that all of the enchiladas are well-covered.

Bake for 2025 minutes, or till heated through.

Given the context of the article, the directions appear to have a problem.

2025 minutes equates to 33 hours and forty five minutes, which isn’t a reasonable quantity of baking time.

The directions should be reviewed and corrected to offer accurate baking time for the chicken enchiladas with homemade sauce recipe.

Serve immediately.

Instructions:

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

2. In a big bowl, combine the chicken, salsa, cheese, green chiles, cumin, and salt. Mix well.

3. Lay out a tortilla on a flat surface. Spoon about 1/4 cup of the chicken combination down the middle of the tortilla. Roll up the tortilla tightly and place it seam facet down in a greased 9×13-inch baking dish.

4. Repeat with the remaining tortillas.

Sauce:

5. In a medium saucepan, melt the butter over medium heat. Add the flour and prepare dinner for 1 minute.

6. Gradually whisk within the milk till smooth. Bring to a simmer and cook till thickened, about 5 minutes.

7. Stir within the cheese and green chiles. Season with salt and pepper to taste.

8. Pour the sauce over the enchiladas. Sprinkle with additional cheese if desired.

9. Bake for 25-30 minutes, or till the cheese is melted and bubbly.

Serve immediately.