Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how 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.
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.
Chicken Enchiladas is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Chicken Enchiladas is something that I’ve loved my entire life. They’re fine and they look fantastic.
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 that.
The ingredients needed to make Chicken Enchiladas:
- Get 4 boneless, skinless chicken breasts
- Get 1 (10 oz) can rotel
- Take 1 (28 oz) can stewed tomatoes
- Prepare 1 (10.5 oz) can cream of chicken soup
- Prepare 1 (10 oz) can enchilada sauce
- Prepare 2 (4 oz) can green Chile diced
- Prepare 1 (32 oz) chicken cooking stock
- Get Your favorite marinade
- Get Corn tortillas shells
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. These are the best chicken enchiladas you will ever have! These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant.
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.
These are the best chicken enchiladas you will ever have! These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Learn how to make Chicken Enchiladas. Chicken enchiladas with coriander, avocado and soured cream make for happy faces and full You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly.
So that’s going to wrap it up with this special food chicken enchiladas recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
