BEST CHICKEN ENCHILADAS EVER #DINNER #LUNCH
My unsurpassed most loved chicken enchilada formula — simple to make, absolutely adaptable with your preferred fillings, and made with the hands-down best custom made enchilada sauce!
This year will stamp the tenth (!!!) commemoration that my preferred chicken enchilada formula has been hanging around here on the blog. And these years after the fact — including handfuls and many groups heated up in my own kitchens, thousands more in yours, and truly now a large number of site visits on this little corner of the blog later — I remain by my unique title.
These truly are the best chicken enchiladas ever! ♡
I was first acquainted with the enchantment of this enchilada formula by my great companion, Liisa, back when we were living respectively as flat mates in Kansas City. Liisa hailed gladly from New Mexico — and even had a series of chiles dangling from our kitchen roof to demonstrate it — and was similarly as fixated as I was with all types of Mexican nourishment. Furthermore, when she acquainted me with her preferred chicken enchilada formula, I right away embraced it as my new most loved too.
INGREDIENTS :
- 2 tablespoons avocado oil (or olive oil)
- 1 small white onion, peeled and diced
- 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 1 (4-ounce) can diced green chiles
- sea salt and freshly-cracked black pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 8 large flour tortillas
- 3 cups Mexican-blend shredded cheese
- 1 batch red enchilada sauce
- optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese
INSTRUCTIONS :
- Preheat oven to 350°F. Prepare your enchilada sauce.
- In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through. Add in the beans and stir until evenly combined. Remove pan from heat and set aside.
- To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
- Assemble the remaining enchiladas. Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
- Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside. Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
- Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.
For more detail : http://bit.ly/2LEN6HS
