Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken fillets baked in enchilada sauce. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Try this easy low carb recipe, Baked Enchilada Chicken. Enjoy all the flavor of chicken enchilada bake without the carbs. I can't wait to share with you this amazing and easy Baked Enchilada Chicken Recipe!
Chicken fillets baked In enchilada sauce is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Chicken fillets baked In enchilada sauce is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook chicken fillets baked in enchilada sauce using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Chicken fillets baked
In enchilada sauce:
- Take 30 chicken fillets
- Get Butter
- Take 1 bag enchilada spice
- Get 1 can tomato soup
- Prepare 2 cups water
- Take Cheese
Cover with aluminum foil and bake in the oven on the middle rack. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chicken- and cheese-filled corn tortillas baked under a creamy sauce infused with hot green chiles. Adjust the amount of chopped chiles.
Instructions to make Chicken fillets baked
In enchilada sauce:
- Fry the chicken fillets in butter, until there nice and brown
- Mix the enchilada spice with the tomato soup and water, and cook for 5min.
- Put the chicken fillets in a glass pan, pour the sauce over the chicken
- Bake at 300f for one hour
- Spread a bit cheese over, bake again till cheese is melted.
Most chicken enchilada recipes call for dark meat because it stays moist. This is important because the chicken is cooked twice: once in How to make chicken enchiladas. Begin by making the tomatillo sauce. Cook the onions and garlic in olive oil until soft (no need to. Nothing beats this flavorful and filling chicken enchilada soup!
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