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Mild Cheesy Chicken Enchiladas
On December 9, 2023 by userIngredients:
For the Filling:
- 2 cups cooked and shredded chicken breast
- 1 cup cooked black beans, drained and rinsed (optional)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers (any color)
- 1 cup diced onions
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup shredded mild cheddar or Mexican blend cheese
For the Enchilada Sauce:
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 2 cups chicken broth
- Salt to taste
For Assembly:
- 8 large flour tortillas
- 2 cups shredded mild cheddar or Mexican blend cheese
- Chopped fresh cilantro and sliced green onions for garnish (optional)
- Sour cream for serving (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a large mixing bowl, combine the shredded chicken, black beans, corn, bell peppers, onions, cumin, chili powder, salt, black pepper, and 1 cup of shredded cheese. Mix well.
- Make the Enchilada Sauce: In a medium saucepan, heat the vegetable oil over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux. Stir in the chili powder, ground cumin, garlic powder, and dried oregano.
- Add Chicken Broth: Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and cook until the sauce thickens. Season with salt to taste.
- Assemble the Enchiladas: Spoon a small amount of enchilada sauce onto the bottom of a baking dish to coat it. Place a tortilla on a flat surface, add a portion of the chicken filling, and roll it tightly. Place the rolled enchilada seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour Enchilada Sauce and Add Cheese: Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle the remaining 2 cups of shredded cheese over the top.
- Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and sliced green onions, if desired. Serve with sour cream on the side.
Enjoy your mild cheesy chicken enchiladas! They are perfect for a satisfying and flavorful meal.
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