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Beranda / My BEST #Recipes >> Chicken Enchiladas

My BEST #Recipes >> Chicken Enchiladas


My BEST #Recipes >> Chicken Enchiladas

 #drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking

 This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it

 Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.

 All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)

 You’ll Need:
  1. 2 teaspoons kosher salt, (8g) divided
  2. 2 teaspoons cumin, (2g) divided
  3. 1 teaspoon paprika, (3g)
  4. 1/2 teaspoon garlic powder, (2g)
  5. 3/4 teaspoon black pepper, (3g) divided
  6. 1 1/2 pounds boneless skinless chicken breast, flatten chicken to even thickness, about 3/4-inch thick
  7. 3 tablespoons olive oil, (45ml) divided
  8. 2 teaspoons minced garlic, (3g)
  9. 1/4 cup chipotle chilis, (82g) canned in adobo sauce
  10. 1 cup unsalted chicken stock, (240ml)
  11. 1 cup crushed tomatoes, (240ml)
  12. 1/2 teaspoon chili powder
  13. 1/4 teaspoon chipotle chili powder
  14. 10 tortillas, flour or corn, 6-inch size
  15. 4 ounces Monterey jack cheese, (117g) about 1 cup grated
  16. 4 ounces sharp cheddar cheese, (117g) about 1 cup grated
  17. 2 teaspoons sliced green onions, (7g)
  18. 1 tablespoon chopped cilantro


 How to Make:
  1. In a small bowl combine 1 teaspoon salt, 1 teaspoon cumin, paprika, garlic powder, and 1/2 teaspoon black pepper.
  2. Season each side of the chicken breasts with 1/2 teaspoon of the spice mixture. Save the additional seasoning mix.
  3. Heat a medium-sized saute pan over medium heat. Add 2 tablespoons olive oil, once hot and shimmering and the chicken to the pan.
  4. Cook chicken for 7 minutes, then flip over and cook until no longer pink and internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes.
  5. Transfer chicken to a plate and allow to cool.
  6. Use fingers or two forks to shred the chicken into smaller pieces. Add 1 teaspoon of the seasoning mix and combine until evenly coated.
  7. In a medium saucepan add 1 tablespoon olive oil. Heat over medium heat, once hot add the garlic and saute for 30 seconds.
  8. Add the chipotle chilis and use a spoon to stir and break up into smaller pieces, cook 1 minute.
  9. Add the chicken stock, crushed tomatoes, 1 teaspoon salt, 1 teaspoon cumin, 1/4 teaspoon black pepper, chili powder, and chipotle chili powder, stir to combine.
  10. Bring sauce to a boil and then reduce to a simmer until sauce is thickened about 5 minutes.
  11. Transfer enchilada sauce to a blender or food processor and process on medium speed until smooth, about 30 seconds.
  12. Taste sauce and season with more salt and pepper as needed. More chicken broth can be added to thin the sauce if desired.
  13. Heat tortillas in a pan over medium-high heat or directly over a gas flame for 10 to 15 seconds on each side, to lightly toast and make more pliable.
  14. Adjust oven rack to the center position. Preheat oven to 400ºF.
  15. Lightly coat a 13 by the 9-inch baking dish with cooking spray or oil.
  16. Evenly spread 1/2 cup of the enchilada sauce on the bottom of the baking dish.
  17. Pour 1/2 cup of enchilda sauce in a shallow bowl large enough to fit the tortillas.
  18. Lightly dip each side of the tortilla in the sauce.
  19. Transfer tortilla to a plate fills the center with about 1/3 cup of chicken. Roll into a cylinder and transfer to the pan.
  20. Repeat process until 10 enchiladas are rolled and lined up in the pan.
  21. Evenly spread the remaining sauce over the enchiladas.
  22. Sprinkle the Monterey jack cheese and cheddar cheese on top of the enchiladas.
  23. Cover Enchiladas with foil and bake until cheese is melted and bubbly, 15 to 20 minutes.
  24. Garnish with green onions and chopped cilantro.


 Did you successfully practice the recipe above? if so, share it so that your friends or relatives can also try it. thanks. :)

 https://www.jessicagavin.com/chicken-enchiladas/