Chicken Enchiladas With Caramelised Onion

One of my favourite chicken dishes it is and in CRB Tech Reviews I would love to share with you all. This is one such recipe that you have to sit and stew for hours .They are delicious!

Without taking much of your time I share the recipe.

Prep Time:20 Minutes

Difficulty:Easy

Cook Time:50 Minutes

Servings:8 Servings

chicken-food

Ingredients

  • 16 whole Corn Tortillas
  • 2 whole skinless,Boneless chicken breasts
  • Cumin, for Ssprinkling
  • Chili Powder, for sprinkling
  • 1/4 cup edible Oil
  • 1 whole medium Onion, diced
  • 3 cans of Green Enchilada Sauce, Or Uuse Red if preferred.
  • 3 cups Grated Cheddar/Jack Cheese, more if required
  • Sour Cream, diced tomato and chopped cilantro(for serving)

Instructions

You need to begin with preheating the oven to 350 F.

Hold the tortillas one at a time, over the stovetop burner raised to medium heat to slightly brown say for about 30 seconds per side. Set the warm tortillas aside.

Next sprinkle both sides of the chicken breasts with cumin and chili powder. Heat the oil in a skillet over medium heat and cook the chicken on both sides until completely done in the middle, about 6 minutes per side or until juices run clear. Keep it aside on a plate to cool, then shred it very finely with a fork.

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Put the onions into the skillet and stir such that to cook for 6 minutes, until color gets deep golden brown and caramelized. Remove them from the pan and keep them aside on a plate. Pour in the enchilada sauce and lower the heat to low, allowing it to warm through.

Pour 2 cups of sauce into a casserole dish. To bring them into the enchiladas, dip a tortilla into the sauce then lay on a pan layered with sheet or plate. Sprinkle some cheese at the middle, then some chicken, and finally, some of the brown onions. Roll it up tight, then place it, seam side down, in the pan. Repeat with the rest of the tortillas.

Next pour rest of the sauce over the enchiladas, and sprinkle over the rest of the cheese. Give it a final sprinkling of chili powder, then bake it for half an hour, or until hot and cheesy.

Remove it from the oven and allow it sit for 15-20 minutes before serving. Serve 2 enchiladas at a time, top them with a dollop of sour cream, a sprinkle of diced tomatoes, and a sprinkle of chopped cilantro leaves.

Enjoy!

Keep visiting this space by CRB Tech Solutions for more recipes to come.

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