Chicken Enchiladas

If you want to add more Mexican recipes to your recipe box, Chicken Enchiladas might be a recipe you should try. For $2.73 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 10. One serving contains 736 calories, 35g of protein, and 52g of fat. From preparation to the plate, this recipe takes roughly 2 hours. Many people really liked this main course. This recipe from Leites Culinaria has 491 fans. Head to the store and pick up butter, fire-roasted tomatoes, cilantro leaves, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. If you like this recipe, you might also like recipes such as Chicken Enchiladas (Enchiladas de Pollo), Enchiladas de Pollo (Chicken Enchiladas), and Enchiladas Verdes con Pavo (Green Chile Turkey Enchiladas).

Servings: 10

Preparation duration: 60 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Preheat the oven to 350F (176C). Line a baking dish with aluminum foil.Make the chicken filling2. In a medium bowl, combine the mustard (if using), oil, chile powder, and salt. Add the chicken breasts and toss to coat. Place them on the baking dish and bake until just cooked through, about 30 minutes. Allow the chicken to cool slightly, then shred the breasts using two forks or your fingers. Set the meat aside along with the juices from the baking dish.Make the black bean filling3. Add just enough olive oil to a large nonstick or cast-iron skillet to coat the surface and place it over medium heat. Saut the onion until softened, 5 to 8 minutes. Add the zucchini and continue to saut, stirring occasionally, until the zucchini is tender and browned, another 6 minutes or so. Add the garlic, beans, chile powder, cumin, and salt, and cook until the beans are tender and the garlic is fragrant, about 5 minutes. Set aside.Make the green chile sauce4. Melt the butter in a large skillet over medium heat. Add the garlic and jalapeos and cook until they are softened but not yet beginning to brown, about 4 minutes. Add the flour and cook for 1 minute, stirring constantly. Still stirring, slowly add the stock in a steady stream. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat and simmer until the liquid has reduced and the sauce has become opaque, about 5 minutes. Let it cool slightly.5. Transfer the sauce to a blender or food processor, add the sour cream, chiles, cumin, chile powder, salt, and cayenne, and pure until smooth. (If you dont have a food processor, mince the chiles by hand and then whisk all the ingredients into the skillet).Assemble the enchiladas6. Coat the bottoms of two 9 x 13-inch baking dishes with some of the sauce. To make the chicken enchiladas and black bean enchiladas, fill 8 tortillas with the chicken and 8 with the black bean and zucchini mixture, spooning the mixture along the center of each tortilla. Top the filling with a spoonful of shredded cheese and a sprinkling of cilantro. Roll the sides of the tortillas over the filling and place them, seam side down, in the baking dishes.7. Pour the remaining green chile sauce evenly over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas in the oven for 30 minutes, or until the sauce is bubbling and the cheese is beginning to brown. Garnish with the extra cilantro leaves and scallions and serve with the lime wedges.

 

Step by step:

1. Preheat the oven to 350F (176C). Line a baking dish with aluminum foil.Make the chicken filling

2. In a medium bowl, combine the mustard (if using), oil, chile powder, and salt.

3. Add the chicken breasts and toss to coat.

4. Place them on the baking dish and bake until just cooked through, about 30 minutes. Allow the chicken to cool slightly, then shred the breasts using two forks or your fingers. Set the meat aside along with the juices from the baking dish.Make the black bean filling

5. Add just enough olive oil to a large nonstick or cast-iron skillet to coat the surface and place it over medium heat. Saut the onion until softened, 5 to 8 minutes.

6. Add the zucchini and continue to saut, stirring occasionally, until the zucchini is tender and browned, another 6 minutes or so.

7. Add the garlic, beans, chile powder, cumin, and salt, and cook until the beans are tender and the garlic is fragrant, about 5 minutes. Set aside.Make the green chile sauce

8. Melt the butter in a large skillet over medium heat.

9. Add the garlic and jalapeos and cook until they are softened but not yet beginning to brown, about 4 minutes.

10. Add the flour and cook for 1 minute, stirring constantly. Still stirring, slowly add the stock in a steady stream. Increase the heat to medium-high and bring the mixture to a boil. Then reduce the heat and simmer until the liquid has reduced and the sauce has become opaque, about 5 minutes.

11. Let it cool slightly.

12. Transfer the sauce to a blender or food processor, add the sour cream, chiles, cumin, chile powder, salt, and cayenne, and pure until smooth. (If you dont have a food processor, mince the chiles by hand and then whisk all the ingredients into the skillet).Assemble the enchiladas

13. Coat the bottoms of two 9 x 13-inch baking dishes with some of the sauce. To make the chicken enchiladas and black bean enchiladas, fill 8 tortillas with the chicken and 8 with the black bean and zucchini mixture, spooning the mixture along the center of each tortilla. Top the filling with a spoonful of shredded cheese and a sprinkling of cilantro.

14. Roll the sides of the tortillas over the filling and place them, seam side down, in the baking dishes.

15. Pour the remaining green chile sauce evenly over the enchiladas and sprinkle with the remaining cheese.

16. Bake the enchiladas in the oven for 30 minutes, or until the sauce is bubbling and the cheese is beginning to brown.

17. Garnish with the extra cilantro leaves and scallions and serve with the lime wedges.

Nutrition Information:

covered percent of daily need

 

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