Chicken Enchiladas - Preethi Mukesh Rao
Ingredients :
2 tbsp oil
1 onion diced
2 cups boneless chicken diced into small 1/2-inch pieces
Salt and pepper
1 cup chopped brussel sprouts
Half cup cooked black beans
8 flour tortillas (I have used Wheat tortillas)
3 cups shredded cheese
1 cup Homemade Enchilada Sauce or storebrought Enchilada sauce
Method:
In large pan, heat oil.
Add onion and saute for 3 minutes.
Add diced chicken and season with salt and pepper.
Add in the brussel sprouts and chicken. Saute until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas- Lay out a tortilla, and spread two tablespoons of enchilada sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with some cheese.
Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately
2 tbsp oil
1 onion diced
2 cups boneless chicken diced into small 1/2-inch pieces
Salt and pepper
1 cup chopped brussel sprouts
Half cup cooked black beans
8 flour tortillas (I have used Wheat tortillas)
3 cups shredded cheese
1 cup Homemade Enchilada Sauce or storebrought Enchilada sauce
Method:
In large pan, heat oil.
Add onion and saute for 3 minutes.
Add diced chicken and season with salt and pepper.
Add in the brussel sprouts and chicken. Saute until the chicken is cooked through. Remove from heat and set aside.
To assemble the enchiladas- Lay out a tortilla, and spread two tablespoons of enchilada sauce over the surface of the tortilla. Add beans in a line down the middle of the tortilla, then add in a spoonful of the chicken mixture, then sprinkle with some cheese.
Roll up tortilla and place in a greased 9 x 13-inch baking dish. Repeat with the remaining tortillas. Then spread the remaining enchilada sauce on top of the tortillas, and sprinkle on the remaining cheese.
Bake uncovered for 20 minutes. Remove from oven and serve immediately
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