Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to make a special dish, chicken enchiladas. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chicken Enchiladas is one of the most well liked of recent trending meals on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Chicken Enchiladas is something that I’ve loved my entire life. They’re nice and they look fantastic.
Roll even amounts of the mixture in the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.
To begin with this recipe, we have to prepare a few components. You can have chicken enchiladas using 16 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchiladas:
- Make ready 4 Skinless boneless chicken breast
- Make ready 1 Onion chopped
- Get 1/2 pints Sour cream
- Take 1 cup Shredded cheddar cheese
- Make ready 1 tbsp Dried parsley
- Make ready 1/2 tsp Dried oregano
- Prepare 1/2 tsp Ground black pepper
- Make ready 1/2 tsp Salt
- Get 1 can Tomato sauce
- Make ready 1/2 cup Water
- Take 1 tbsp Chili powder
- Prepare 1/3 cup Chopped green bell peppers
- Take 1 clove Garlic minced
- Prepare 8 Tortillas
- Get 1 1/2 jar of taco sauce
- Prepare 3/4 cup Shredded cheddar cheese
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.
Instructions to make Chicken Enchiladas:
- Preheat oven to 350°F
- In a medium, non stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to skillet. Add onion, sour cream, cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper, and garlic.
- Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish pan. Cover with taco sauce and 3/4 cup cheddar cheese. Bake uncovered in the preheated over for 20 minutes. Cool 10 minutes before serving.
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. Use tongs to toss the mixture and coat the chicken and cheese with the sauce. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.
So that is going to wrap this up with this exceptional food chicken enchiladas recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
