★★★★★ 382 Reviews: THE BEST EVER #Recipes >> CHICKEN ENCHILADAS
★★★★★ 382 Reviews: THE BEST EVER #Recipes >> CHICKEN ENCHILADAS
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking
This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it
Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)
Fixings
- 1 medium onion, diced
- 1 jalapeno, seeded and diced finely
- 1 tablespoon olive oil
- 3 medium cloves garlic, minced
- 3 tablespoons bean stew powder
- 2 teaspoons ground cumin
- 3 teaspoons sugar
- 1, 15-oz would tomato be able to sauce
- 1 glass water
- 1 can diced flame cooked tomatoes
- 1 pound boneless, skinless chicken bosoms (2 extensive bosoms)
- 2 measures of your preferred cheddar mix (cheddar, monterey jack, Mexican mix, and so on)
- 1/2 container minced new cilantro
- 12 (6-inch) delicate corn tortillas
- cooking splash
- salt and ground dark pepper
Directions :
- Preheat stove to 425.
- Warmth an extensive pot over medium warmth and include oil. Once gleaming, include onion, jalepeno and 1/2 teaspoon of salt. Spread and cook, blending frequently, until the onions and peppers have relaxed, 8-10 minutes. Include the garlic, bean stew powder, cumin and sugar, and cook until fragrant and covering the veggies, under 30 seconds. Mix in the tomato sauce, water and tomato. Convey to a stew and cook until somewhat thickened, around 5 minutes.
- Add the chicken to the sauce. Lessen warmth to low, spread and cook until chicken is cooked through (thickest part achieves 160 degrees), around 12-20 minutes. Exchange the chicken to a plate and put aside to cool.
- Pour the sauce through a strainer into a medium bowl. Press down on the onion blend to extricate however much fluid as could reasonably be expected. Exchange the onions to a huge bowl and put aside. Season sauce with extra salt and pepper to taste.
- When cool enough to deal with, shred the chicken. Add chicken to the onion blend and include 1/4 measure of the enchilada sauce, 1 glass cheddar and the cilantro. Mix to join.
- Stack the tortillas on a plate and spread with cling wrap; Microwave on high until warm and malleable, 40-60 seconds. Working each one in turn, spoon 1/3 measure of the chicken blend down the focal point of every tortilla.
- Firmly roll every tortilla and lay crease side down in a lubed 9×13 inch preparing dish. Delicately shower the highest points of the enchiladas with cooking splash. Spot in the broiler revealed for around 7 minutes, or until the tortillas begin to dark colored marginally.
- Decrease warmth to 400. Expel enchiladas and pour sauce uniformly to finish everything. Top with the rest of the cheddar.
- Spread dish with foil, and prepare an extra 20 minutes. Expel foil and prepare an additional 5 minutes, until cheddar tans. Expel from stove and let stand 10 minutes before serving.
- Present with fixings of your decision. I prescribe sharp cream, avocado, hot sauce, salsa, additional cilantro, and so forth.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck...
CLICK ==> Original recipe here -->
https://www.peanutbutterrunner.com/the-best-homemade-chicken-enchiladas/
