Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, chicken enchiladas. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Enchiladas is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Chicken Enchiladas is something that 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. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.
To begin with this particular recipe, we have to first prepare a few components. You can cook chicken enchiladas using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchiladas:
- Make ready 2 boneless, skinless chicken breasts
- Take 2 teaspoons cumin
- Make ready 1 teaspoon chili powder
- Take 2 teaspoons garlic granules
- Prepare 1-2 teaspoons salt
- Take 1 white onion, diced
- Take 8 ounces jack cheese, grated
- Prepare 1 can green chili enchilada sauce (I used Hatch brand)
- Make ready 8 corn tortillas
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 degrees.
- Poach chicken breasts in salted water. Once cooked and cooled, shred with a fork.
- Heat a little olive oil in a skillet and sauté onion until softened and fragrant. Add chicken and cumin, garlic, chili powder, and salt and thoroughly mix.
- Get ready to assemble the enchiladas! Put light coating of enchilada sauce on bottom of 8x8 baking dish. Heat tortillas until pliable.
- Put about half a cup of chicken mixture in each tortilla and roll. Put rolled tortilla seam side down in baking dish. Repeat until all tortillas are filled and chicken is used.
- Pour remaining enchilada sauce on top of filled tortillas. Sprinkle cheese on top.
- Bake for 15-20 minutes or until cheese is melted and top is to your desired "crustiness."
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’s going to wrap it up for this special food chicken enchiladas recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
