Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken Enchiladas is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Chicken Enchiladas is something which I’ve loved my whole life.
Find a Variety of Healthy Vegetarian Dinners that are Sure to Satisfy You Family. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
To begin with this recipe, we must first prepare a few components. You can have chicken enchiladas using 5 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Chicken Enchiladas:
- Prepare 1 can (18.5oz) Traditional Chicken and Cheese Enchilada Soup
- Prepare 1 can (10 oz) Old El Paso hot or mild enchilada sauce
- Make ready 2 cup shredded cooked chicken
- Get 2 cup Shredded monterey jack cheese
- Make ready 10 corn tortillas (6 inch)
In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese. Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey for this.
Steps to make Chicken Enchiladas:
- preheat oven to 350
- in medium bowl stir together soup and enchilada sauce
- spread 1 cup soup mixture in ungreased 11x7 baking dish
- in a large bowl mix 1 cup soup mixture with chicken and 1 cup of cheese
- on microwave plate stack tortillas and cover with paper towel, microwave 1 min.
- place 1/4 cup chicken mixture along middle of each tortilla, roll up and place seam sides down
- pour remaining soup mixture over tortillas. sprinkle with remaining 1 cup of cheese.
- bake about 30 min or until cheese is melted and sauce is bubbly
In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll.
So that’s going to wrap it up with this special food chicken enchiladas recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
