Shredded Chicken And Mayocoba Bean Enchiladas Recipe 465

Steps:

• For the Beans: The first thing to do, is wash the beans to remove any twigs or debris. Next transfer the beans to a pressure cooker with the water and salt. Close the lid and turn up the heat to high. Once the steam begins to come out of the pressure cooker, lower the heat to medium. Let the beans cook for 30 minutes before turning off the heat. I hate waiting for the pressure to release, so what I do is run cold water over the pressure cooker in the sink. Remove the lid and check to make sure the beans are tender. If not put the lid back on and cook for another 5-10 minutes, but they should be done within 30 minutes. Using a slotted spoon, transfer the beans to a food processor bowl. Add about 3 tbsp. of the bean water from the pot, a little salt and grate the garlic clove into the bowl. Blend the beans until you have a smooth consistency. Set aside until you're ready to assemble the enchiladas. To make this dish a little easier, you could just mash the beans with a potato masher, but that will yield a more chunky consistency. If you don't have a food processor, you could soak the beans overnight and then just boil them in a pot with the same amount of water for about one hour. For the Chicken: First boil the chicken breasts in a large pot of water.seasoned liberally with salt. Once the chicken breasts are cooked through, transfer them to a cutting board and allow them to cool. While the chicken is cooking, begin mincing your green pepper, garlic and green chilies. Dice the onion finely and add the olive oil into a large non-stick skillet. Turn the heat up to medium high and add in the chilies, onions and garlic to the pan. Saute for about 6 minutes, stirring occasionally. While the veggies cook, take two forks and begin shredding the chicken breasts. Transfer the chicken to the skillet and season with the cumin, salt and pepper. Allow the chicken and veggies to cook together for about 3-4 minutes before turning off the heat. In a separate mixing bowl, combine the sour cream and cheese and add it into the skillet, making sure to combine everything really well. For the enchilada sauce: First add the butter to a non-stick sauce pan. Next add in the flour and make a roux. To that, add the chicken stock and whisk vigorously, breaking any clumps of flour that may have formed. Next add in the sour cream and the cheese and blend well. Season with a little salt. Set the sauce aside until assembling the enchiladas. For the assembly: First pre-heat the oven to 400ºF. Next, take a scoop of the beans and spread if evenly over one side of the tortilla. Next add in a scoop of the chicken mixture and roll the tortillas. Spray a 9×13 baking dish with a little cooking spray and place the enchiladas, seam down in the pan. Repeat this step until you have filled the entire pan with the enchiladas. Spray the tops of the enchiladas with cooking spray, or brush with melted butter. Place the baking dish in the oven and bake for 10 minutes or until the tortillas are slightly crisp. Next, remove the tray from the oven and pour the sauce over the top of the enchiladas. Sprinkle the cheese over the top and place the pan back in the oven for another 10 minutes or until the cheese is golden and bubbly. Garnish with some freshly chopped cilantro and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Mix sour cream and salsa together in a bowl.
• Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
• Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
• Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil in a frying pan and cook the onion and garlic for 5 mins. Stir in the fajita seasoning and cook for 1 min more before adding the kidney beans, shredded chicken and sweetcorn.
• Divide the mixture between the tortillas, sprinkle over half the cheese, then roll up and place into a baking dish. Sprinkle over the remaining cheese, then bake for 20-25 mins until golden and bubbling.

Steps:

• Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
• Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
• Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
• Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan and add the onions, peppers and half the garlic. Cook for 15 mins, stirring now and then until the veg has softened. Stir in the chipotle paste, then fry for 1 min more. Add the chicken strips, turning them over in the mixture so they cook through, about 5-10 mins.
• Stir in the beans, coriander and 150ml of the passata, then take the pan off the heat. Mix the rest of the passata with the remaining crushed garlic and the ketchup.
• Divide the mixture between the tortillas, then fold the sides in and roll them up. Pour half the passata sauce into a 22cm square baking dish, then place the enchiladas on top, side by side. Dot over the remaining sauce and sprinkle over the grated cheese, then bake for 25-30 mins until golden brown.