Chicken Enchiladas With Mexican Rice And Re Fried Beans Integrated Meal Recipes

CHICKEN AND REFRIED BEAN ENCHILADAS

Steps:

• Combine both cheeses.
• Combine chicken, refried beans and salsa. Add 3 cups of combined cheeses.
• Heat oil in small skillet.
• Soften each tortilla in oil, approximately 5 seconds per side. Dip in enchilada sauce.
• Immediately fill with some of chicken mixture; roll and place in 13x9 pan.
• Repeat with remaining tortillas and filling.
• Top enchiladas with remaining sauce and cheese.
• Bake at 350º for 20-30 minutes, until cheese is melted and bubbly.

SATURDAY NIGHT CHICKEN, CHEESE AND REFRIED BEAN ENCHILADAS

Steps:

• Melt 2 tablespoons butter in a large skillet over medium heat. Place the peppers, garlic, onion and chiles in the skillet.
• Cook until onions are translucent.
• Add cubed cooked chicken, refried beans and juice of the lime. Cook for five minutes over low heat. Mix in 1/4 cup mozzarella and 1/4 cup cheddar. Set skillet aside.
• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter (4 tablespoons) in a medium saucepan over low heat.
• Gradually stir in the flour and half-and-half. Mix in the cilantro, sour cream, and 1 cup each of shredded cheddar and mozzarella cheese. Cook and stir until cheeses are melted. Add 1/2 cup milk and two teaspoons cumin and stir until well integrated. The sauce will have a slightly gooey consistency.
• Spread 1/4 cup of the sauce on the bottom of a 9x13 inch baking dish.
• Roll chicken/bean mixture into enchiladas using the 8 tortillas and line up in baking dish.
• Spread cheese sauce on top with a spatula.
• Top with remaining shredded mozzarella and shredded cheddar (you should have 1/2 cup of each remaining).
• Bake 30 minutes in the preheated oven, until cheese is melted and lightly browned.

CHICKEN ENCHILADAS

Steps:

• I cooked cubed chicken in a little oil and season salt to taste. once cooked i cool and shred. while cooling. heat veg. oil and saute onion and garlic to soften.
• Stir in broth, spices, and tomato sauce. Simmer 10 minutes.
• Dip each tortilla into sauce to coat both sides and soften. place shredded chicken (fill to your liking), some shredded cheese and drizzle a little enchilada sauce onto it.
• Roll tortilla around filling tight. Place in 9 x 13 inch pan. do until all filled.
• pour remaining sauce on top. Top with more shredded cheese.
• Bake at 350 degrees uncovered for 10 min to melt cheese. I serve with sour cream, salsa and sides of mexican rice and refried beans.

INSTANT POT® CHICKEN ENCHILADAS

Steps:

• Mix chili powder, salt, and cumin together in a bowl. Rub mixture over the chicken.
• Pour chicken broth into a multi-functional pressure cooker (such as Instant Pot®). Add a rack to the bottom of the pot and place seasoned chicken on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
• Combine 2 cups Monterey Jack cheese, 1 can green enchilada sauce, green chiles, onions, and jalapenos in a large mixing bowl. Stir to thoroughly blend.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Release pressure using the natural-release method according to manufacturer's instructions for 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Transfer cooked chicken to a cutting board and shred or chop into small pieces. Add to the mixing bowl with the cheese mixture. Stir until chicken mixture is blended.
• Heat olive oil in a skillet. Soften tortillas 1 at a time by dipping into the hot oil for 2 to 3 seconds per side. Drain on paper towels.
• Spoon 2 to 3 tablespoons chicken mixture onto a tortilla, roll up, and place seam-side down into the prepared baking dish. Repeat with remaining tortillas and mixture.
• Combine 1 can green enchilada sauce and red enchilada sauce in a bowl and pour over enchiladas in the baking dish. Sprinkle remaining 1 cup Monterey Jack cheese on top.
• Bake in the preheated oven for 20 to 25 minutes.