Remove from oven and let stand for a few minutes before serving.Bake, uncovered, for 25 minutes, until the sauce is bubbling, the enchiladas are heated through, and the cheese is fully melted.Spoon the remaining sauce over the enchiladas in the baking dish and sprinkle the cheese over the top.Repeat with the remaining tortillas and filling, using more sauce to coat the tortillas as needed. Place the filled and rolled enchilada in the baking dish, seam-side down. Put some of the chicken-and-bean mixture in a line down the center and then roll the tortilla up around the filling. Lay one of the warmed tortillas on the sauce in the baking dish, and then flip it over to sauce up the other side.Wrap the tortillas in a slightly damp, clean dishtowel and heat them in the microwave for about 30 seconds.

Spoon ВЅ cup or so of the sauce into the bottom of a 9-by-13-inch baking dish.

In a medium bowl, mix together the chicken, beans, and several large spoonfuls of sauce.

Shredded beef is also a great match with this rich, spicy sauce. A favorite vegetarian version is butternut squash with black beans, mushrooms, and spinach. 2 cups cubed cooked chicken 1 cup sour cream teaspoon salt 1 pinch ground black pepper cup vegetable oil for frying 12 (5 inch) corn tortillas 1 (4. Pour the sauce over the enchiladas and top with the cheddar cheese. That said, I love enchiladas filled with all sorts of other things, too. Roll a heaping 1/4 cup BBQ Chicken mixture into each tortilla and lay it seam side down in a baking dish. Step 2 Combine the reserved cooking liquid and salsa verde in a saucepan bring to a boil over medium-high heat. It makes the most tender, succulent shredded chicken filling for my enchiladas. Directions Step 1 Combine first 9 ingredients in a saucepan over medium heat bring to a simmer. IвЂ™m sharing my recipe for black bean and chicken enchiladas here because it is my familyвЂ™s favorite incarnation.ДЄnd also, to be honest, because I love that I can cook a whole chicken in my air fryer. One of my favorite things to put it on is enchiladas. Melt butter in a medium saucepan over medium low heat stir in flour to make a roux, stirring and cooking the mixture until bubbly. In a medium bowl, mix together the chicken, drained diced tomatoes, chiles, taco seasoning, and 3/4 a cup of the cheese. It is a versatile sauce that is delicious on a lot of things. Spray a 9 by 13 inch baking dish with cooking spray and set aside. This delicious sauce, though, shows up on my table much more frequently on my homemade chicken enchiladas. IвЂ™ve shared my homemade enchilada sauce recipe on the blog before, pairing it with tamales for the winter holidays. In Mexican restaurants, I gravitate toward anything covered in any kind of mole or red chile sauce. Spicy-tangy cilantro dipping sauce they bring with whatever you order. Love, not for any particular dish or even a selection of dishes, but for the ThereвЂ™s a Peruvian restaurant in my neighborhood that I Spoon over hot enchiladas, and sprinkle with toppings. Step 3 Stir together sour cream and taco sauce. Step 2 Bake at 350 for 35 to 40 minutes or until golden brown. Spoon chicken mixture evenly over each tortilla, and roll up. A black bean and chicken mixture, drenched in red chile sauce, for homemade enchiladas Directions Step 1 Stir together first 5 ingredients. Most of the time, I would happily leave out the вЂњmainвЂќ ingredient and just eat the sauce-ladled over rice or sopped up with hunks of crusty bread.Д®ver since I can remember, IвЂ™ve based my meal choices on the sauce rather than on what was being sauced.ДЄt a Thai restaurant, IвЂ™ll always choose a dish that comes with peanut sauce, curry sauce, sweet chile sauce. There are sauce people and there are non-sauce people. Cooking uncovered for an extended period dries out the chicken and edges of the tortilla and makes the cheese harder as it cools.Homemade Chicken Enchiladas with my Easy Enchilada Sauce are totally my jam. Prep a large baking tray by rubbing a little olive oil on the base (you can use parchment paper to make clean up easier). I find that covering the casserole with aluminum foil keeps the cheese hot and melted. The enchiladas bake at 400-degrees for 20 minutes to quickly warm up the wraps and melt the cheese. The pan can be covered and refrigerated or frozen until ready to bake. If you want to make the recipe ahead of time or make a freezer meal, this is the perfect place to stop. The stuffed tortillas are rolled and placed seam-side down in a greased 13 by 9-inch baking dish, so they donвЂ™t open up when serving.ДЄ blend of two kinds of cheese, sharp cheddar and Monterey Jack provides a super melty consistency. The heated tortillas get lightly dipped in the enchilada sauce and then filled with chicken. Chicken enchiladas are a baked casserole dish with four essential components chicken, a mild to spicy red sauce, tortillas, and cheese.

My recipes chicken enchiladas