Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, easy chicken enchiladas. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
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Easy chicken enchiladas is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Easy chicken enchiladas is something which I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have easy chicken enchiladas using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Easy chicken enchiladas:
- Take boneless skinless chicken breasts
- Prepare large cans of green enchilada sauce
- Prepare packages of shredded Mexican style cheese
- Get tomatoes with green Chile’s
- Take Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking
- Make ready flour tortillas
- Prepare jalapeño thinly slice for garnish (optional)
Roll up and place seam side down over sauce. DIRECTIONS Boil chicken until it falls apart, then shred. Roll up each tortilla tightly; place seam side down in baking dish. Use tongs to toss the mixture and coat the chicken and cheese with the sauce.
Steps to make Easy chicken enchiladas:
- Pan fry or boil chicken breasts until done and shred
- Mix chicken with 1 can of green sauce, both cans of tomatoes and Chile’s and spices and 1 bag of cheese and mix throughly
- Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13x9 baking pan that you poured half the can of the remaining green sauce in so they don’t stick to the pan.
- Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days.
Roll up each tortilla tightly; place seam side down in baking dish. Use tongs to toss the mixture and coat the chicken and cheese with the sauce. These easy chicken enchiladas feature corn tortillas stuffed with shredded chicken and cheese, topped with the best enchilada sauce, and even more cheese! They're baked until the cheese is deliciously melted and bubbly. Because they're so easy to make, I make these enchiladas about once a week.
So that’s going to wrap this up for this exceptional food easy chicken enchiladas recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
