Chicken Enchiladas With Fresh Tomato Salsa: A Summery Dish
Chicken Enchiladas With Fresh Tomato Salsa: A Summery Dish
Ingredients
For the Chicken Enchiladas:
INGREDIENTS
FOR THE CHICKEN ENCHILADAS:
4 bone-in, skin-on chicken breasts (about three pounds), cooked and shredded
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can diced tomatoes with green chiles, undrained
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
12 (6 inch) corn tortillas
1 (16 ounce) container sour cream
1 cup shredded cheddar cheese
FOR THE FRESH TOMATO SALSA:
4 Roma tomatoes, chopped
1/2 cup chopped onion
1/4 cup chopped cilantro
1 jalapeno pepper, seeded and minced (optional)
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lime juice
For the Fresh Tomato Salsa:
Ingredients, For the Fresh Tomato Salsa:
- 1 pound fresh tomatoes, diced
- 1 medium white onion, diced
- 1 medium green bell pepper, diced
- 1/2 cup recent cilantro, chopped
- 1 jalapeno pepper, minced (optional)
- 1 lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
To Make the Chicken Enchiladas:
To make the Chicken Enchiladas:
1. In a big skillet, cook chicken in oil over medium warmth till no longer pink; drain. Stir in the chili powder, cumin, salt and pepper. Remove from warmth; stir in cheese.
2. Spoon about half of cup chicken combination down the middle of every tortilla; roll up. Place seam side down in a greased 11×7-inch baking dish.
3. Combine salsa, sour cream chicken enchiladas easy cream and green chilies; spoon over enchiladas.
4. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with further cheese if desired.
To Make the Fresh Tomato Salsa:
Instructions:
- To Make the Fresh Tomato Salsa:
- Dice the tomatoes, onion, and jalapeno.
- Combine the diced ingredients with the cilantro, lime juice, salt, and pepper in a bowl.
- Stir well to mix and set aside.
To Assemble the Enchiladas:
To Assemble the Enchiladas:
1. Preheat oven to 350°F (175°C).
2. Spread 1 cup of the pink sauce into the underside of a 9×13-inch baking dish.
3. Place the stuffed tortillas seam side down into the baking dish.
4. Pour the remaining red sauce over the tortillas.
5. Sprinkle the cheese over the sauce.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
7. Let stand for five minutes earlier than serving.
8. Garnish with cilantro and lime wedges, if desired.
To Bake the Enchiladas:
Preheat your oven to 375 levels F (190 levels C). Lightly grease a 9×13 inch baking dish.
To assemble the enchiladas:
Lay a tortilla on a flat surface. Spread about 1/4 cup of the chicken mixture down the center of the tortilla, leaving about 1 inch of house on all sides.
Sprinkle with about 1 tablespoon of cheese.
Fold up the sides of the tortilla, then roll it up tightly. Place it seam facet down in the prepared baking dish.
Repeat with the remaining tortillas and chicken mixture.
Pour the salsa over the enchiladas.
Sprinkle with the remaining cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.
Let cool for a few minutes earlier than serving.
Enjoy!
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