Hello everybody, it’s Drew, welcome to our recipe page. 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 am going to make it a little bit tasty. This will be really delicious.
Chicken enchiladas is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Chicken enchiladas is something that I’ve loved my whole life. They are nice and they look fantastic.
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!!
To begin with this particular recipe, we have to prepare a few ingredients. You can have chicken enchiladas using 11 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Chicken enchiladas:
- Make ready 4 chicken breasts (boneless, skinless )
- Take 1 small onion, chopped
- Get 1 Bell pepper, chopped and seeded
- Prepare 1 small can diced green chiles
- Make ready 1 tbsp Minced garlic
- Take 1 tbsp cumin(can use less but I love cumin so I use a lot)
- Get 1/2 cup water(optional )
- Make ready 1 tsp chicken stock (buillion)
- Get 2 or 3 large cans enchilada sauce. (2 should be plenty)
- Get grated cheese
- Get 16 Flour or corn tortillas
Pour hot tomato sauce over the chicken enchiladas and top with cheese. 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:
- Put first 8 ingredients in the crockpot with one large can enchilada sauce. Set on low for 8-10 hours or on high for 4-6.
- When the chicken is done, preheat the oven to 350 °.
- Pull chicken out and let rest on the counter for 5 minutes or so. Then shred and put back into the sauce.
- Spray a large casserole dish with cooking spray.
- Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
- Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up. (Feel free to throw cheese in before you roll) place in dish seam side down.
- Repeat until mixture, or tortillas, are gone…or until you have enough enchiladas. (Filling is easy to save and store!)
- Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
- throw those bad boys into the oven for 30 minutes… done! Enjoy!
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. 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. Leftover taco meat or picadillo also makes a great filling for enchiladas.
So that’s going to wrap this up for this special food chicken enchiladas recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
