Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas. One of my favorites food recipes. 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 favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Chicken Enchiladas is something which I have loved my entire life.
Roll even amounts of the mixture in the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. A family favorite, these chicken enchiladas are made healthier by using reduced-fat cheese, and adding beans and bell peppers, and using whole wheat tortillas.
To begin with this recipe, we must first prepare a few components. 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
- Prepare 1 (10 oz) can rotel
- Prepare 1 (28 oz) can stewed tomatoes
- Make ready 1 (10.5 oz) can cream of chicken soup
- Prepare 1 (10 oz) can enchilada sauce
- Prepare 2 (4 oz) can green Chile diced
- Take 1 (32 oz) chicken cooking stock
- Take Your favorite marinade
- Make ready Corn tortillas shells
Set chicken into broth with bay and oregano and onion. 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.
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.1. 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.
Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. In a large bowl, combine soup, sour cream, milk and chiles; pour over. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas.
So that is going to wrap this up with this exceptional food chicken enchiladas recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
