Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, chicken enchiladas. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chicken Enchiladas is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Chicken Enchiladas is something that I’ve loved my whole life. They are fine and they look fantastic.
Enjoy Fast Takeaway Service Or Delivery Right To Your Door. Get inspired by our latest recipes. 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken enchiladas using 9 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Chicken Enchiladas:
- Take 4 boneless, skinless chicken breasts
- Make ready 1 (10 oz) can rotel
- Take 1 (28 oz) can stewed tomatoes
- Make ready 1 (10.5 oz) can cream of chicken soup
- Get 1 (10 oz) can enchilada sauce
- Take 2 (4 oz) can green Chile diced
- Make ready 1 (32 oz) chicken cooking stock
- Make ready Your favorite marinade
- Prepare Corn tortillas shells
In a frying pan, fry the sliced chicken in the oil over a high heat for couple of minutes. Sprinkle with Seasoning, toss to coat. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.
Steps to make Chicken Enchiladas:
- Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes.
- Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
- Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
- Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
- Put heavy whipping cream in small saucepan and warm. Dip corn tortillas in warm cream and fill with chicken and some cheese. Roll up and place in pan with some of the sauce left over from chicken.
- Top with cheese and bake at 350 for 30 minutes or until bubbly. Put just a small amount of enchilada sauce on top if desired. I use the stewed tomatoes and some of the sauce from chicken pot.
To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. You make these Chicken Enchiladas by adding cooked chicken to a spicy sauce with vegetables, wrap them in tortillas, and top with a little more sauce and some cheese, before putting them in the oven to heat through. They end up soft and delicious inside, with a crisp cheesiness on the outside. What is in a Chicken Enchilada?
So that is going to wrap this up with this exceptional food chicken enchiladas recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
