Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, my homemade chicken enchiladas. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Spoon chicken mixture evenly down centers of tortillas. 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.
My homemade Chicken Enchiladas is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. My homemade Chicken Enchiladas is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have my homemade chicken enchiladas using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make My homemade Chicken Enchiladas:
- Get my ingredients
- Make ready 6 large chicken breast (seasoned, cooked, boned and broken into bite-size pieces
- Prepare 3/4 cup pace picante sauce
- Get 2 can cream of chicken soup
- Prepare 1 soup can of water
- Make ready 4 oz can chopped black olives
- Get 1/2 cup chopped onions
- Make ready 2 cups jack cheese (shredded)
- Get 1 dozen flour tortillas
- Prepare 4 oz can diced chilis
- Take 1 pints sour cream
This year will mark the tenth (!!!) anniversary that my favorite chicken enchilada recipe has been hanging out here on the blog. The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling. I like my Enchiladas plump and generously stuffed, rather tham skimpy on the filling. I want the filling to be JUICY and full of flavour, rather than dry and crumbly inside.
Steps to make My homemade Chicken Enchiladas:
- Mix broken chicken, olives, onions, some of the cheese and the picante sauce together. Spoon into Tortilla's and roll up. Place seem side down in medium roasting pan.
- In 1 At. Casserole heat soup and water till creamy. Add chili's and sour cream
- Simmer till smooth.
- Spoon sauce all over tortillas, then cover completely with remaining cheese.
- Bake in 350° oven for 30 minutes or until hot n cheese is bubbly.
Chicken Enchiladas will forever and always be one of my must have foods. With a sauce like this they have so much flavor and I just can't get enough of all that cheeeeese. Add a side of homemade black beans or Mexican rice and you'll have a dinner people will go crazy for! I know many if you have found this recipe to produce a soupy mess if the water isn't cooked down. Now, these chicken enchiladas are not to be confused with my White Chicken Enchiladas here on my website, which have more of a white sauce approach, and they are not to be confused with my White Chicken Enchiladas in my second cookbook, which is similar to the one on my website, but that has roasted peppers throughout, and they are not to be.
So that is going to wrap this up for this exceptional food my homemade chicken enchiladas recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
