• On Oct, 17, 2024
•  ladyrecipes
•  Recipes

Chicken Enchiladas With Pickled Jalapeños For Extra Zing

INGREDIENTS

For the Chicken Enchiladas

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1/2 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black 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
• 1/2 cup chopped onion
• 1/2 cup chopped purple bell pepper
• 1/4 cup chopped pickled jalapeños
• 12 corn tortillas
• 1 (16 ounce) can enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup chopped cilantro

For the Pickled Jalapeños

Jalapeños are the star of the show in these Chicken Enchiladas, bringing a spicy kick to balance the creamy and cheesy filling.

Ingredients for the Pickled Jalapeños:

• 1 pound contemporary jalapeños, sliced into thin rings
• 1 cup distilled white vinegar
• ½ cup granulated sugar
• 1 tablespoon kosher salt
• 1 teaspoon black peppercorns, whole
• 1 teaspoon coriander seeds, complete
• 1 teaspoon mustard seeds, entire
• 1 bay leaf
• 4 cloves garlic, peeled and smashed
• 1 small onion, thinly sliced (optional)

INSTRUCTIONS

To Make the Pickled Jalapeños

Ingredients:

• 1 pound fresh jalapeño peppers, stemmed and seeded
• 1 cup white vinegar
• 1/2 cup water
• 1/4 cup kosher salt
• 1 tablespoon pickling spice
• 1 clove garlic, smashed

Instructions:

1.

Slice the jalapeños into skinny rings and place them in a large bowl.

2.

In a small saucepan, mix the vinegar, water, salt, pickling spice, and garlic.

3.

Bring the combination to a boil over medium warmth, then pour it over the jalapeños.

4.

Cover the bowl and refrigerate for at least 2 hours, or in a single day.

5.

The pickled jalapeños could be stored in the fridge for up to 2 weeks.

To Make the Chicken Enchiladas

Chicken Enchiladas with Pickled Jalapeños for Extra Zing.

INGREDIENTS

• 1 1/2 cups shredded cooked chicken
• 1 1/2 cups shredded sharp cheddar cheese
• 2 teaspoons chopped contemporary cilantro leaves
• 12 corn tortillas
• 1 cup enchilada sauce
• 1/2 cup sour cream
• 1/4 cup sliced pickled jalapeños
• Chopped recent cilantro leaves, for garnish

INSTRUCTIONS

1. Preheat oven to 375 levels F (190 degrees C).
2. In a big bowl, combine the chicken, cheese, and cilantro.
3. Spread about 1/4 cup of the chicken mixture down the center of every tortilla.
4. Roll up the tortillas and place them seam facet down in a lightly greased 9×13 inch baking dish.
5. Pour the enchilada sauce over the tortillas.
6. Spread the sour cream chicken enchiladas easy cream evenly over the enchilada sauce.
7. Top with the pickled jalapeños and chopped cilantro.
8. Bake for 20-25 minutes, or till the cheese is melted and bubbly.
9. Let stand for 5 minutes earlier than serving.

To Assemble the Enchiladas

1. Preheat oven to 350F.

2. Place 1 cup enchilada sauce in the bottom of a 9×13 inch baking dish.

3. Dip every tortilla into the remaining enchilada sauce to coat either side.

4. Place 1/4 cup of the chicken combination down the middle of each tortilla.

5. Top with 1/4 cup cheese.

6. Roll up the tortillas and place them seam aspect down within the baking dish.

7. Pour the remaining enchilada sauce over the tortillas.

8. Sprinkle the remaining cheese over the top.

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

10. Garnish with pickled jalapeños, sour cream, and cilantro.