Easy Chicken Enchiladas Recipe
Easy Chicken Enchiladas Recipe
Quick, easy and filling with loads of flavor.
#Easy #Chicken #Enchiladas #Recipe
Ingredients
For the enchiladas:- 1 tablespoon olive oil
- 5 or 6 ounces baby spinach leaves or chopped kale
- 2 tablespoons water
- 2 cups shredded or diced cooked chicken breast
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 (16-ounce) jar red enchilada sauce
- 1/4 cup sour cream
- 1 - 3 chipotles in adobo sauce, minced (more or less to taste)
- 12 corn tortillas
- 1 cup onion, diced
- 2 cups 8 ounces shredded Mexican blend cheese
- Shredded lettuce
- Sliced jalapeños
- Diced red onion
- Lime wedges
- Sliced or cubed avocado
- Cilantro leaves
- Sour Cream
- More cheese!
Instructions
- Preheat oven to 450F.
- Add the olive oil to a large oven-proof skillet over medium-high heat. Once shimmering, add the spinach and 2 tablespoons water. Cook stirring frequently until the spinach is wilted. Add the chicken, cumin, salt and pepper. Stir gently until combined and heated through. Transfer the mixture to a large bowl. Set aside.
- In a medium bowl whisk together the enchilada sauce, sour cream and the minced chipotle peppers. Spoon about 3/4 cup of the sauce into the bottom of the now empty skillet. Layer 4 tortillas over the sauce, overlapping the edges to cover the bottom of the skillet.
- Top the tortillas with half the chicken and spinach mixture. Sprinkle with 1/3 of the onions and 1/3 of the cheese.
- Spoon half the remaining sauce over the casserole, then repeat with 4 more tortillas, the remaining chicken mixture, half the remaining onion and half the remaining cheese.
- Top with the last 4 tortillas, all the remaining sauce, then the onions and cheese.
- Bake the casserole until hot and bubbling, about 10-15 minutes. Sprinkle with red onion, jalapeños and other desired toppings before serving.
Original Recipe Article from savingdessert.com
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