SANTA MARIA BEANS RECIPE RECIPES

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CHICKEN ENCHILADAS RECIPE - BBC FOOD



Chicken enchiladas recipe - BBC Food image

You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.

Provided by Annie Rigg

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4

Number Of Ingredients 25

1 large onion, finely chopped
1 tbsp olive oil
1 garlic clove, crushed
1 tsp smoked paprika
1 tsp dried oregano
1 tsp chilli powder
½ tsp ground cumin
500g/1lb 2oz passata
1 tbsp brown sugar
1 tbsp cider vinegar
salt and freshly ground black pepper
2 onions, sliced
I red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
3 tbsp olive oil
2 garlic cloves, finely chopped
1 red chilli, seeds removed, finely chopped
4 skinless, boneless chicken breasts, cut into thin strips
400g/14oz red kidney beans, drained and rinsed
8 flour tortillas
100g/3½oz cheddar, grated
4 spring onions, trimmed and sliced
2 tbsp finely chopped coriander
1 large avocado, peeled and sliced
150ml/5fl oz soured cream

Steps:

  • Start by making the enchilada sauce. Put the onion into a medium saucepan with the olive oil and cook over a low-medium heat for 7–8 minutes, or until soft and just starting to brown at the edges.
  • Add the crushed garlic and cook for a further minute. Add the smoked paprika, dried oregano, chilli powder and ground cumin, mix well and cook for a further 30 seconds.
  • Add the passata, brown sugar and vinegar to the pan, season well with salt and freshly ground black pepper and cook over a low–medium heat for 20 minutes until thickened slightly. Remove from the heat and blend until smooth.
  • Preheat the oven to 190C/170C/Gas 5.
  • For the enchilada, heat half of the olive oil in a large frying pan, add the sliced onions and peppers and cook over a medium heat for about 3 minutes, or until just tender and starting to caramelise at the edges. Add the garlic and red chilli and cook for a further 30 seconds. Remove from the pan and set aside.
  • Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown.
  • Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans, season well and cook for a further minute.
  • Lay the flour tortillas on the work surface and divide the chicken mixture between them. Roll the flour tortillas around the filling into cigars and arrange neatly and snuggly in an ovenproof dish (roughly 20 x 30cm/8x 12in). Spoon the remaining enchilada sauce over the top and scatter with grated cheese.
  • Bake for about 20 minutes, or until the filling is piping hot and the cheese bubbling, melted and golden-brown.
  • To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.

SLOW-COOKED SOUTHWEST CHICKEN RECIPE: HOW TO MAKE IT



Slow-Cooked Southwest Chicken Recipe: How to Make It image

This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. —Brandi Castillo, Santa Maria, California

Provided by Taste of Home

Categories     Dinner

Total Time 03 hours 15 minutes

Prep Time 15 minutes

Cook Time 03 hours 00 minutes

Yield 6 servings.

Number Of Ingredients 11

2 cans (15 ounces each) black beans, rinsed and drained
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 can (14-1/2 ounces) diced tomatoes with mild green chiles, undrained
1/2 pound boneless skinless chicken breast
1 jar (8 ounces) chunky salsa
1 cup frozen corn
1 tablespoon dried parsley flakes
1 teaspoon ground cumin
1/4 teaspoon pepper
3 cups hot cooked rice
Optional: Lime wedges and fresh cilantro leaves

Steps:

  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro.

Nutrition Facts : Calories 320 calories, FatContent 1g fat (0 saturated fat), CholesterolContent 21mg cholesterol, SodiumContent 873mg sodium, CarbohydrateContent 56g carbohydrate (7g sugars, FiberContent 8g fiber), ProteinContent 19g protein.

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CHICKEN ENCHILADAS RECIPE - BBC FOOD
You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado and soured cream.
From bbc.co.uk
Reviews 4.6
Cuisine Mexican
  • To serve, scatter with the spring onions and chopped coriander and serve with sliced avocado and soured cream alongside.
See details


SLOW-COOKED SOUTHWEST CHICKEN RECIPE: HOW TO MAKE IT
This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. —Brandi Castillo, Santa Maria, California
From tasteofhome.com
Reviews 4.3
Total Time 03 hours 15 minutes
Category Dinner
Cuisine North America, Mexican
Calories 320 calories per serving
  • In a 2- or 3-qt. slow cooker, combine the beans, broth, tomatoes, chicken, salsa, corn and seasonings. Cover and cook on low 3-4 hours or until a thermometer inserted in chicken reads 165°., Shred chicken with 2 forks and return to slow cooker; heat through. Serve over rice. If desired, serve with lime wedges and fresh cilantro.
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