Enchiladas
⏳ Time
50 minutes
🥕 Ingredients
12
🍽️ Servings
6
Description
Enchiladas
Ingredients
- Skin-On Chicken Breasts - 4 pieces
- Tortillas - 6 pieces
- Canned Corn - ½ can
- Canned Baby Beets - 1 can
- Onion - 1 head
- Garlic - 3 cloves
- 20% Sour Cream - 8.8 oz
- Crushed Tomatoes in Their Own Juice - 14.1 oz
- Cheese Spread - 8.8 oz
- Mild Chili Spice - to taste
- Orange Bell Peppers - 1 piece
- Avocado - to taste
Step by Step guide
Step 1
In a hot skillet, place the diced chicken breast, add onion, bell pepper, and chili. Sauté for about 3–5 minutes. Pour in the canned tomatoes and let simmer under a lid for about 20 minutes.
Step 2
Spread guacamole on the tortillas, add the filling, and roll them up. Meanwhile, prepare the sour cream and garlic sauce (press the garlic into the sour cream and mix).
Step 3
Place the enchiladas in a rectangular baking dish, spread with the sour cream sauce, sprinkle cheese on top, and bake in the oven at 180–374°F for 15–20 minutes.
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