Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, chicken enchiladas. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Enchiladas is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. Chicken Enchiladas is something that I’ve loved my whole life. They’re fine and they look fantastic.
We Can Provide A Fantastic Range Of Chicken At Highly Competitive Prices. Let Our Friendly Team Guide You Through Our Huge Range Of Products. 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 get started 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 it.
The ingredients needed to make Chicken Enchiladas:
- Make ready 4 boneless, skinless chicken breasts
- Make ready 1 (10 oz) can rotel
- Get 1 (28 oz) can stewed tomatoes
- Take 1 (10.5 oz) can cream of chicken soup
- Prepare 1 (10 oz) can enchilada sauce
- Make ready 2 (4 oz) can green Chile diced
- Get 1 (32 oz) chicken cooking stock
- Take Your favorite marinade
- Get 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. Add a small scoop of the chicken. 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.
Instructions 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.
Add a small scoop of the chicken. 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? Shred the cooked chicken and place in a large bowl.
So that is going to wrap it up with this special food chicken enchiladas recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget 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!
