Wednesday, December 11, 2019

Easy Chicken Enchilada Recipe

A healthy Chicken dish formula that’s straightforward to create for a night dinner otherwise you will homework ahead on the weekend, freeze and warmth within the kitchen appliance after you would like them.  

This is a straightforward formula that needs little or no talent, notably if you're victimisation store bought tortillas. It’s simply a case of creating your chicken dish combine then collection your tortillas and baking. Easy! If you wish to DIY the complete issue, then offer my 2 ingredient hotcake formula a go (it’s AMAZING!)

Easy Chicken Enchilada Recipe
Easy Chicken Enchilada Recipe

Freezing your Chicken Enchiladas
I love having a bit stash of Deepfreeze|electric refrigerator|fridge} meals in my freezer. It takes the strain out of busy days once I’ve run out of your time or one thing surprising pops up right before dinner. 

If I’m creating a batch of enchiladas for the deep-freeze, i prefer to use these tin foil containers. i purchase the big size as I actually have 3 teens within the house World Health Organization virtually fight over World Health Organization gets to lick the bowl. and zilch annoys Pine Tree State over once children ar scratching around within the room for snacks five minutes once dinner. therefore I check that that serving sizes ar generous which tummies ar full all spherical.

Easy Chicken Enchilada Recipe

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 6 chicken thigh fillets, sliced into strips
  • 2 cloves of garlic, chopped
  • 1 tablespoon cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon apple cider vinegar
  • 300ml tomato puree /passata
  • 1 cup chicken stock (or vegetable stock)
  • 1 can black beans, drained and rinsed
  • 1/2 cup frozen corn
  • 8 tortillas
  • 1/2 cup sour cream
  • 1/2 cup cheese, grated (any variety)

INSTRUCTIONS:

  1. Preheat Oven to 180’C / 350’F. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to  make clean up easier).
  2. Heat up a large pot on the stove top. Add olive oil and diced onions. Cook until softened (around 5 minutes). Add chicken pieces, salt and pepper. Fry until juices have evaporated and chicken starts to brown.
  3. Add cumin, oregano, smoked paprika, garlic. Fry for around one minutes, stiring to coat chicken evenly with spices.
  4. Pour in stock, tomato puree, beans and corn. Cover pot and allow to simmer on medium for 10-15 minutes until chicken is tender and sauce has thickened slightly. Remove from heat. Use a colander to drain the sauce from the chicken and set sauce and chicken filling aside. DO NOT THROW SAUCE AWAY.
  5. Soften your tortillas by wrapping in foil and heating in the oven for a couple minutes. This makes them easier to work with.
  6. Spread a teaspoon sour cream on each tortilla and spoon chicken and bean filling on top along the center. Roll up your tortilla and place seam side down in your baking tray. Repeat until all 8 tortillas are done.
  7. Spoon strained enchilada sauce over the rolled tortillas and top with grated cheese.
  8. Bake in the oven for 25 minutes until golden and serve.