CHICKEN ENCHILADAS
My all-time favorite chicken enchilada recipe!
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 60 MINUTES
yield: 8 SERVINGS
INGREDIENTS:
- 2 tablespoons oil
- 1small white onion, peeled and diced
- 1 1/2pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 1(4-ounce) can diced green chiles(optional)
- ½ tablespoons salt and freshly-cracked black pepper
- 1(15-ounce) can black beans, rinsed and drained
- 8large flour tortillas
- 3 cupsMexican-blend shredded cheese
- 1batch red enchilada sauce
- optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
INSTRUCTIONS:
- Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
- Sauté the filling mixture. 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.
- Assemble the enchiladas. 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. Transfer the baking dish to a wire baking rack.
- Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Equipment:
pans baking dish chili powder
NOTES:
Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.
Everyone To Clean Up:
- Cleaning up stations. Wipe down all surfaces used tables, countertops, stove, microwave, refrigerator.
- Clean off all floors (sweep and mop) and vacuum surrounding areas.
- Unload (if there are any in the dishwasher) load dishwasher and wash containers and pots (hand washing dishes).
- Trash- take to the dumpster.
- Laundry (if there are some kitchen towels in the basket) and ect…
Thank you for coming and participating in the cooking class, with much love Ms. Ruth ❤️… Have a wonderful day! 😊
CHICKEN ENCHILADAS
My all-time favorite chicken enchilada recipe!
prep time: 15 MINUTES
cook time: 45 MINUTES
total time: 60 MINUTES
yield: 8 SERVINGS
INGREDIENTS:
- 2 tablespoons oil
- 1small white onion, peeled and diced
- 1 1/2pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
- 1(4-ounce) can diced green chiles(optional)
- ½ tablespoons salt and freshly-cracked black pepper
- 1(15-ounce) can black beans, rinsed and drained
- 8large flour tortillas
- 3 cupsMexican-blend shredded cheese
- 1batch red enchilada sauce
- optional toppings: fresh cilantro, chopped red onions, diced avocado, sour cream, and/or crumbled cotija cheese
INSTRUCTIONS:
- Prep oven and enchilada sauce. Preheat oven to 350°F. Prepare your enchilada sauce.
- Sauté the filling mixture. 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.
- Assemble the enchiladas. 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. Transfer the baking dish to a wire baking rack.
- Serve the enchiladas immediately while they’re nice and hot and melty, garnished with lots of fresh toppings. Enjoy!
Equipment:
pans baking dish chili powder
NOTES:
Storage instructions: Leftover (cooked) enchiladas can be transferred to a sealed container and refrigerated for up to 3 days or frozen for up to 3 months.
Make ahead instructions. If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed. Or you can freeze the enchiladas for up to 3 months, then let them thaw in the refrigerator for 24 hours, then bake as directed.
Everyone To Clean Up:
- Cleaning up stations. Wipe down all surfaces used tables, countertops, stove, microwave, refrigerator.
- Clean off all floors (sweep and mop) and vacuum surrounding areas.
- Unload (if there are any in the dishwasher) load dishwasher and wash containers and pots (hand washing dishes).
- Trash- take to the dumpster.
- Laundry (if there are some kitchen towels in the basket) and ect…
Thank you for coming and participating in the cooking class, with much love Ms. Ruth ❤️… Have a wonderful day! 😊