Favorite Cheesy Chicken Enchiladas
My own basic chicken enchiladas.
Yield
8 servingsPrep
30 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 750 | grams |
chicken breast halves, boneless, skinless
chopped |
|
| 1 |
onions
chopped |
*
|
|
| 796 | millilitres | tomatoes, canned, crushed | * |
| 540 | millilitres | kidney beans, canned |
*
|
| 680 | millilitres | tomato sauce |
*
|
| 2 |
garlic cloves
finely chopped |
*
|
|
| 3 | tablespoon | chili powder |
|
| 100 | grams |
mozzarella cheese
shredded |
|
| 100 | grams |
cheddar cheese
shredded |
|
| 100 | grams |
monterey jack cheese
shredded |
|
| 8 | flour tortillas |
*
|
|
| 9 | tablespoons | canola oil |
|
| 1 | tablespoon | butter |
|
Directions
Put pan in high heat. Add two tablespoon of canola oil and a tablespoon of butter. Stir-fry chopped chicken and onion until lightly browned.
Sprinkle three tablespoons (at taste) of chili powder on the mixture and mix. Set aside.
In the same pan, put the crushed tomatoes, tomato sauce, red kidney beans and garlic together to boil over a medium heat. Reduce heat to low and keep warm.
While tomato sauce is warming, use another pan to brown the tortillas using a tablespoon of canola oil for each one. Also set aside. Warm stove to 400℉ (200℃).
In a 9"x13" pan, place all the tortillas side-by-side and fill with chicken mixture. Pour sauce in each tortillas before closing them. Pour the remaining sauce over the closed enchiladas. Spread cheese.
Cook for approximately ten minutes or until cheese colorizes. Serve with sour cream and chili powder.
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