Spicy Chicken Enchilada Tortillas
75% autentično · Mexican-American
A flavorful twist where chicken and vegetables are mixed with enchilada sauce and cheese, then rolled in tortillas and baked.
Ocijenite ovaj recept
Odaberite od 1 do 5 zvjezdica. Svaki recept može se ocijeniti samo jednom.
Još nema ocjena.
Sastojci
- Cooked chicken, shredded300g
- Corn tortillas8
- Enchilada sauce (red)1.5 cups
- Shredded Monterey Jack cheese1 cup
- Corn kernels (canned or frozen)1/2 cup
- Black beans, rinsed and drained1/2 cup
- Onion, finely chopped1/2 medium
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 375°F (190°C).
- 2
In a bowl, combine shredded chicken, corn, black beans, chopped onion, half of the enchilada sauce, half of the cheese, salt, and pepper. Mix well.
- 3
Lightly fry corn tortillas in olive oil for a few seconds per side to make them pliable (optional, but traditional).
- 4
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- 5
Fill each tortilla with the chicken mixture, roll it up, and place seam-side down in the baking dish.
- 6
Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle with the remaining cheese.
- 7
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
- 8
Let stand for a few minutes before serving. Garnish with cilantro or crema if desired.
