Hello everybody, it’s John, welcome to our recipe site. Today, I will show you a way to prepare a special dish, chicken enchiladas. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Chicken Enchiladas is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Chicken Enchiladas is something which I have loved my whole life.
Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. This easy chicken enchiladas recipe is an authentic Mexican food staple. Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed, shredded and tossed in bold.
To begin with this particular recipe, we must 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:
- Make ready 4 boneless, skinless chicken breasts
- Prepare 1 (10 oz) can rotel
- Prepare 1 (28 oz) can stewed tomatoes
- Get 1 (10.5 oz) can cream of chicken soup
- Get 1 (10 oz) can enchilada sauce
- Make ready 2 (4 oz) can green Chile diced
- Make ready 1 (32 oz) chicken cooking stock
- Take Your favorite marinade
- Prepare Corn tortillas shells
In this Chicken Enchiladas recipe, I used. We can't decide what we're more excited about: saucy or cheesy? Our favorite red chili chicken enchiladas! I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without.
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.
Our favorite red chili chicken enchiladas! I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without. Learn how to make Chicken Enchiladas. This dialysis-friendly recipe for Chicken Enchiladas features a few of the ingredients that are plentiful in the American Southwest. An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce.
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