Chicken Enchiladas

Chicken Enchiladas

Of course! Here’s a quick and tasty recipe for enchiladas made using chicken:

Ingredients for Chicken Enchiladas:

For the Chicken Filling:

• 2 cups cooked shredded chicken (you can use rotisserie chicken)
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1 cup shredded cheese (Blend, Monterey Jack, or Cheddar)

For the Enchilada Sauce:

• 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (with extra heat/optional)
• 1 can (14 ounces) crushed tomatoes
• 2 cups chicken broth
• Salt to taste

For Assembling:

• 10-12 flour tortillas
• Additional shredded cheese for topping
• Chopped cilantro and sliced green onions for garnish (optional)
• Sour cream and guacamole for serving

Instructions for Chicken Enchiladas:

1. Turn the oven on to 375°F, or 190°C.
2. Add the onions and garlic to a big skillet and cook over medium heat until they are transparent.
3. To the skillet, add the shredded chicken, black beans, corn, diced bell peppers, chili powder, ground cumin, salt, and pepper. Simmer for a few minutes, or until the mixture is completely blended and the vegetables are soft. Take off the heat and place aside.
4. Heat two teaspoons of vegetable oil in a saucepan over medium heat. Add the flour, onion, garlic, ground cumin, chili powder, and cayenne (if using) and stir. Simmer for one to two minutes to form a roux.
5. Add the chicken broth and smashed tomatoes gradually while whisking. Stirring often will cause the sauce to thicken. Add salt to taste to season. Take off the heat.
6. Pour a tiny bit of the enchilada sauce into the baking dish’s bottom.
7. Fill each tortilla with a spoonful of the chicken mixture, roll them up, and put them seam-side down in the baking dish.
8. Make sure the rolled tortillas are fully covered with the leftover enchilada sauce.
9. On top, scatter the crumbled cheese.
10. Bake for 20-25 minutes, until the cheese is melted or bubbling in a preheated oven.
11. Take the enchiladas out of the oven and allow them to cool for a few minutes before serving.
12. If desired, garnish with sliced green onions and chopped cilantro. Accompany with guacamole and sour cream on the side.

Enjoy your homemade chicken enchiladas!

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