![]() ![]() Add the veggies to the skillet at the same time as the onion. Vegetarian enchiladas – omit the chicken and replace it with diced red and green bell pepper and coarsely chopped broccoli.Pour about 1 1/2 cups salsa verde over the enchiladas and top with the Mexican cheese blend. Roll up the tortillas and place them in the casserole dish. Remove the pan from the heat and stir in 1/2 cup sour cream and several tablespoons of salsa verde. Salsa Verde Chicken Enchiladas – Cook the onion, garlic, beans, and chicken as directed.Then, add the onion and proceed with the rest of the recipe. Omit the oil and add the ground beef to the skillet, cooking until almost browned. Beef enchiladas – simply substitute ground beef for the chicken in this recipe.If desired, garnish with additional toppings like cilantro, chopped tomatoes, sliced black olives, minced jalapeno, chopped avocados, or sour cream. Sprinkle with the remaining Mexican blend cheese and bake uncovered for about 20-25 minutes or until the cheese is melted and the enchiladas are heated through. Pour the remaining enchilada sauce over the enchiladas. Then, roll the tortillas up and place them in a baking dish seam side down. Spoon a line of the chicken mixture across the tortilla and sprinkle with a couple of tablespoons of shredded Mexican cheese. Spread 1-2 tablespoons of enchilada sauce over the bottom of a 9×13-inch baking dish. Mix everything together over low heat for a couple of minutes. Now add the black beans, shredded chicken, green chiles, and 2/3 cup enchilada sauce. Reduce the heat and add the garlic, cooking for about 1 minute, stirring constantly. Then, heat a little canola oil in a large skillet. Go ahead and set that aside for a few minutes or prepare it in advance and store it in an airtight container in the refrigerator. Start by preparing my delicious Homemade Enchilada Sauce. This dish is full of all-natural, hearty ingredients that come together to make a tasty satisfying meal. Everyone loves to feel good about the foods they are eating and feeding their family.The homemade enchilada sauce can be made up to 2 days in advance, making this casserole easily doable on a weeknight.This recipe is a true flavor explosion with green chilis, homemade enchiladas sauce, and a Mexican cheese blend.This is a hearty meal all by itself, but for a large group or a special occasion, I like to serve this with Queso Fundido, Easy Mexican Coleslaw, and Strawberry Mimosas. Easy Chicken Enchiladas never tasted so good with sweet onions, fresh garlic, black bean, green chiles, and tender chicken, all baked in soft tortilla shells smothered in fresh enchilada sauce with plenty of melty Mexican cheese.įolks, it just does not get much better than that.
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