Chicken Enchiladas

Name: Chicken Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 907 grams bone-in chicken thighs, skinned; 411 grams diced tomatoes; 1 teaspoon chili powder; 2 Tbsps chopped cilantro; 9 6-inchs (6-inch) corn tortillas, divided; 237 milliliters fat-free, less-sodium chicken broth; 3 garlic cloves, minced; 2 green onions, thinly sliced; 0 teaspoons ground cumin; 1 teaspoons ground red pepper; 2 Tbsps olive oil, divided; 473 milliliters chopped onion; 0 teaspoons salt; 28 grams 1/4 cup shredded cheddar cheese; 177 milliliters water

You can never have too many main course recipes, so give Chicken Enchiladas a try. This recipe serves 4. One serving contains 744 calories, 41g of protein, and 46g of fat. A mixture of less-sodium chicken broth, garlic cloves, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a budget friendly recipe for fans of Mexican food. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 37

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Oven

Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add chicken to pan; saut 6 minutes on each side.

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Whole Chicken

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Frying Pan

Place skillet in oven; bake at 375 for 10 minutes or until done.

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Oven

Frying Pan

Remove chicken from pan; let stand 15 minutes.

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Whole Chicken

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Frying Pan

Remove meat from bones; shred. Discard bones.

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Meat

Place chicken in a medium bowl; stir in cream cheese, 2 tablespoons cilantro, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

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Black Pepper

Cream Cheese

Cilantro

Whole Chicken

Salt

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Bowl

Heat a medium saucepan over medium-high heat.

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Sauce Pan

Add remaining 1 tablespoon oil to pan, and swirl to coat.

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Cooking Oil

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Frying Pan

Add onion, and saut for 5 minutes or until tender, stirring occasionally.

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Onion

Add garlic; saut for 30 seconds, stirring constantly.

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Garlic

Remove 3 tablespoons onion mixture; add to chicken.

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Whole Chicken

Onion

Add chili powder, red pepper, and cumin to remaining onion mixture in pan; saut 30 seconds, stirring constantly. Stir in chicken broth, 3/4 cup water, and tomatoes; bring to a boil. Tear 1 tortilla into small pieces; add to tomato mixture. Reduce heat to medium, and simmer 30 minutes, stirring occasionally.

Ingredients you will need

Chicken Broth

Chili Powder

Red Pepper

Tomato

Tortilla

Cumin

Onion

Water

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Frying Pan

Remove from heat; let stand 10 minutes. Carefully pour tomato mixture into a blender, and process until smooth.

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Tomato

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Blender

Spread 1/2 cup tomato mixture in the bottom of an 11 x 7inch glass or ceramic baking dish lightly coated with cooking spray. Warm remaining 8 tortillas according to package directions. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up.

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Cooking Spray

Tortilla

Whole Chicken

Spread

Tomato

Roll

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Baking Pan

Place seam-side down in prepared dish.

Pour remaining tomato mixture over filled tortillas.

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Tortilla

Tomato

Sprinkle filled tortillas with cheddar cheese.

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Cheddar Cheese

Tortilla

Bake at 375 for 25 minutes or until bubbly and lightly browned.

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Oven

Sprinkle with green onions.

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Green Onions

Wine note: These Chicken Enchiladas use thigh meat and spices for big flavor. In this case, using a light-bodied red blend like Goats do Roam Wine Company Red 2008 ($

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Meat

Spices

Wine

fits perfectly with the fiesta. Jeffery Lindenmuth

Equipment

Ingredients

Servings:

0teaspoons

black pepper 907grams

bone-in chicken thighs, skinned 411grams

diced tomatoes 1teaspoon

chili powder 2Tbsps

chopped cilantro 96-inchs

(6-inch) corn tortillas, divided 237milliliters

fat-free, less-sodium chicken broth 3

garlic cloves, minced 2

green onions, thinly sliced 0teaspoons

ground cumin 1teaspoons

ground red pepper 2Tbsps

olive oil, divided 473milliliters

chopped onion 0teaspoons

salt 28grams

1/4 cup shredded cheddar cheese 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.