Chicken Cheese Enchilada
Chicken Cheese Enchilada

Hello everybody, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken cheese enchilada. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

In a large bowl, combine the sour cream, soup, chilies and olives. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.

Chicken Cheese Enchilada is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Chicken Cheese Enchilada is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can cook chicken cheese enchilada using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Chicken Cheese Enchilada:
  1. Make ready 1 packages taco seasoning
  2. Get 1 tbsp olive oil
  3. Take 1/2 cup water
  4. Make ready 1 lb boneless skinless chicken breast
  5. Take 3 cup shredded pepper jack cheese
  6. Prepare 1/3 cup fresh chopped cilantro
  7. Get 1/2 tsp salt
  8. Prepare 4 1/2 oz chopped green chiles
  9. Take 15 oz ricotta cheese
  10. Prepare 1 each egg
  11. Make ready 12 each flour tortillas
  12. Make ready 16 oz salsa

Contains: milk, soy A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace(R) Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious. Bring a saucepan of lightly salted water to a boil. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.

Instructions to make Chicken Cheese Enchilada:
  1. Boil chicken in slow cooker on low for 6 to 8 hours until done, and then shed into tiny pieces.
  2. In resealable food storage bag, combine taco seasoning, oil, and1/4 cup of water. Seal bag and mix well.
  3. Add chicken pieces to taco seasoning mixture and turn to mix. Refrigerate 5 minutes up to 12 hours.
  4. Preheat oven to 350°.
  5. In medium bowl, combine 2 1/2 cups of shredded cheese, cilantro, salt, ricotta cheese, chiles, and egg; mix well.
  6. In ungreased 13x9 glass baking dish, combine 1/2 cup of salsa and remaining 1/4 cup of water; mix well. Spread evenly in bottom of baking dish.
  7. Spoon 1/3 cup of cheese mixture down center of each tortilla, top with chicken, and roll up to form enchilada.
  8. Place rolled tortillas, seam side down, over salsa mixture in baking dish.
  9. Drizzle enchiladas with remaining salsa.
  10. Sprinkle with remaining 1/2 cup shredded cheese.
  11. Bake at 350° for 20 to 25 minutes our until cheese is melted.

Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft. These Cream Cheese Chicken Enchiladas are filled with creamy cream cheese chicken, tomatoes, green chiles, and then topped with a creamy, cheesy white enchilada sauce. Roll the tortillas up and place.

So that’s going to wrap this up for this exceptional food chicken cheese enchilada recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!