Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, baked chicken enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Roll even amounts of the mixture in the tortillas. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
Baked Chicken Enchiladas is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Baked Chicken Enchiladas is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have baked chicken enchiladas using 9 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Baked Chicken Enchiladas:
- Take 3 boneless skinless chicken breasts
- Get 1 (8 oz.) pkg. cream cheese, softened
- Prepare 1 cup sour cream
- Make ready 2 cups salsa (I use Pace Picante)
- Prepare 1 can Rotel, drained
- Prepare 1 (8 oz.) pkg. Monterey Jack Cheese
- Make ready 1 (8 oz.) pkg. Colby Jack Cheese
- Prepare 20-25 corn tortillas
- Get Toppings: sour cream, green onions
The sauce is outstanding, and I had plenty to cover my dish and then some. You can either place the chicken enchiladas seam-side-up or seam-side-down. Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese. Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy.
Instructions to make Baked Chicken Enchiladas:
- Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel.
- Shred completely and set aside.
- Shred cheeses and set aside.
- Slice up green onions if desired for topping and set aside.
- Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined.
- Fold in the chicken completely.
- Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
- Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
- Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops.
- Top with remaining cheese.
- Bake for 20 minutes or until hot and bubbly.
- Enjoy!
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. In a large skillet, heat the oil over medium. Season frozen chicken with salt and pepper; sprinkle with chili powder.
So that is going to wrap it up for this exceptional food baked chicken enchiladas recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
