• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

How To Make Chicken Enchiladas With Quinoa Tortillas

Ingredients

For the Chicken Filling:

Ingredients, For the Chicken Filling:

• 2 tablespoons vegetable oil
• 1 1/2 pounds boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped purple bell pepper
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (4 ounce) can diced green chilies, undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Quinoa Tortillas:

2 cups cooked quinoa, cooled

2 tablespoons almond flour

1 tablespoon tapioca flour

1 teaspoon salt

1 egg

1 tablespoon water

half of teaspoon vegetable oil

For the Enchilada Sauce:

Ingredients, For the Enchilada Sauce:

– 2 Tablespoons butter or olive oil

– 1 medium onion, chopped

– three cloves garlic, minced

– 2 cups low-sodium chicken broth

– 1 (15 ounce) can tomato sauce

– 1/3 cup chili powder

– 1 teaspoon dried oregano

– 1 teaspoon floor cumin

– Salt and pepper to taste

Instructions

To Make the Quinoa Tortillas:

1. In a big bowl, mix the cooked quinoa, flour, salt, and baking powder.

2. Stir within the water till the dough simply comes collectively.

3. Turn the dough out onto a floured floor and knead for a couple of minutes till it is clean and elastic.

4. Divide the dough into 12 equal pieces.

5. Roll out each bit of dough into a skinny circle.

6. Heat a big skillet over medium warmth.

7. Cook the tortillas for 1-2 minutes per aspect, or till they’re golden brown.

8. Keep the tortillas warm in a tortilla warmer or wrapped in a clean towel until prepared to use.

To Make the Chicken Filling:

To Make the Chicken Filling:

• Season sour cream chicken enchiladas breasts with salt, pepper, cumin, chili powder, and paprika.
• Heat olive oil in a large skillet over medium warmth.
• Add chicken to the skillet and cook until browned on all sides.
• Add onion and bell pepper to the skillet and prepare dinner till softened.
• Stir in diced tomatoes, green chiles, and cooked quinoa.
• Season the mixture with chili powder, cumin, and salt to style.
• Cook for 5-7 minutes, or until heated by way of.
• Remove from warmth and put aside.

To Make the Enchilada Sauce:

1. In a medium saucepan, warmth the olive oil over medium heat.

2. Add the onion and prepare dinner till softened, about 5 minutes.

3. Add the garlic and cook dinner for 1 minute extra.

4. Stir within the chili powder, cumin, and oregano. Cook for 1 minute, or until fragrant.

5. Add the tomato sauce, chicken broth, and water. Bring to a simmer and cook for quarter-hour, or till thickened.

6. Taste and season with salt and pepper, as wanted.

To Assemble the Enchiladas:

To Assemble the Enchiladas:

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

2. Grease a 9×13 inch baking dish.

3. Spread 1 cup of the enchilada sauce within the bottom of the prepared dish.

4. Place a line of quinoa tortillas along one aspect of the dish.

5. Spread 1/4 cup of the shredded chicken over every tortilla.

6. Sprinkle 1/4 cup of the shredded cheese over every tortilla.

7. Roll up the tortillas tightly and place them seam side down within the ready dish.

8. Repeat steps 4-7 till all of the tortillas are stuffed and rolled.

9. Pour the remaining enchilada sauce over the assembled enchiladas.

10. Sprinkle the remaining shredded cheese over the enchiladas.

11. Bake within the preheated oven for 20-25 minutes, or till the cheese is melted and bubbly.