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. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Chicken Enchiladas is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Chicken Enchiladas is something that I’ve loved my whole life.
To get started with this recipe, we must 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:
- Get 4 boneless, skinless chicken breasts
- Make ready 1 (10 oz) can rotel
- Make ready 1 (28 oz) can stewed tomatoes
- Make ready 1 (10.5 oz) can cream of chicken soup
- Take 1 (10 oz) can enchilada sauce
- Make ready 2 (4 oz) can green Chile diced
- Make ready 1 (32 oz) chicken cooking stock
- Get Your favorite marinade
- Get Corn tortillas shells
Heat the oil in a large frying pan and add the onions, peppers and half the garlic. In a frying pan, fry the sliced chicken in the oil over a high heat for couple of minutes. Shred the cooked chicken and place in a large bowl. Mix in soured cream, grated cheese and spring onions.
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.
Shred the cooked chicken and place in a large bowl. Mix in soured cream, grated cheese and spring onions. Season with cumin, coriander, salt and pepper. Sprinkle with Seasoning, toss to coat. Place the enchilada sauce, coriander, parsley, lime juice and garlic into a blender or food processor.
So that’s going to wrap it up for this exceptional food chicken enchiladas recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
