Chicken Enchiladas #mozzarella #chicken

Chicken Enchiladas 

Two or three weeks back, we got together with one of Jim's sisters and her significant other for supper at our neighborhood Mexican eatery. We hadn't been there in some time and the feast propelled me to make these Chicken Enchiladas for Two. 

I frequently search for formulas I can split or quarter for those occasions when I would prefer not to waste time with scraps. Try not to misunderstand me, scraps are incredible more often than not… however some of the time we need to appreciate a dinner and not need to stress over when we can fit the remains into our timetable. This formula is intended for two, however in the event that you have to sustain more you could surely twofold or triple the fixings. 

I'm not enthusiastic about fiery so these chicken enchiladas are scrumptious, yet genuinely gentle. Jim generally adds some hot sauce to turn up the warmth. You could zest the formula up by including jalapenos or chime peppers. 

The greater part of the planning time for these enchiladas is spent cooking the chicken. As dependably with chicken, you need to ensure it's cooked through with no pink inside

Also try our recipe : Natively constructed #spanish #rice

Ingredients :

• 1 tablespoon extra-virgin olive oil
• 1/2 small onion, chopped
• 1 clove garlic, minched
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon cumin

Pinch of crushed red pepper

• 1/2 teaspoon smoked paprika
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sugar

salt & pepper

• 1 14-ounce can diced tomatoes
• 1/2 cup frozen roasted corn
• 1/2 pound boneless, skinless chicken breast
• 2 eight-inch corn tortillas
• 1 cup shredded Monterey Jack cheese

Directions :

1. In a large saucepan, heat the olive oil.  Cook the onion over medium heat until softened, 5 to 7 minutes.
2. Add the garlic, chili powder, cumin, crushed red pepper, paprika, oregano, sugar, salt and pepper and cook, stirring for 1 minute.
3. Stir in the tomatoes and remove from heat.  Blend the mixture in a food processor or blender until smooth.
4. Return the tomato mixture to the saucepan and bring to a simmer.
5. Add the chicken breast and cook, covered for 10 minutes.
6. Preheat oven to 350 degrees.
7. Flip the chicken breast, cover and cook for 10 minutes, until the chicken is no longer pink and cooked through.
8. Transfer the chicken to a cutting board and use two forks to shred it.
9. In a large mixing bowl, combine the chicken with the corn, 1/2 cup of the tomato mixture, and 1/2 cup of the cheese.
10. Wrap the tortillas in a damp paper towel and warm them in a microwave oven until soft and pliable, about 15 to 20 seconds.
11. Spread a thin layer of sauce on the bottom of a 9" x 5" glass loaf pan.  Arrange the tortillas on a work surface.  Divide the chicken mixture between the two tortillas.
12. Roll up the tortillas and arrange in the loaf pan.  Top the enchiladas evenly with the remaining sauce.
13. Sprinkle the tops of the enchiladas with the remaining 1/2 cup of cheese.  
14. Bake for 15 to 20 minutes, until the enchiladas are hot and the cheese is melted.
15. Serve warm with sour cream.

Read more our recipe : Mexican Biscuit Casserole #food

source : bit.ly/2G3Uvvp