Chicken Cheese Enchilada
Chicken Cheese Enchilada

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, chicken cheese enchilada. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken Cheese Enchilada is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chicken Cheese Enchilada is something that I’ve loved my entire life. They’re fine and they look wonderful.

In a large bowl, combine the sour cream, soup, chilies and olives. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. In a medium bowl, mix chicken, monterey jack cheese and one can of green chilies together.

To get started with this particular recipe, we must first prepare a few components. You can cook chicken cheese enchilada using 12 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Cheese Enchilada:
  1. Get 1 packages taco seasoning
  2. Take 1 tbsp olive oil
  3. Prepare 1/2 cup water
  4. Take 1 lb boneless skinless chicken breast
  5. Prepare 3 cup shredded pepper jack cheese
  6. Make ready 1/3 cup fresh chopped cilantro
  7. Take 1/2 tsp salt
  8. Take 4 1/2 oz chopped green chiles
  9. Take 15 oz ricotta cheese
  10. Take 1 each egg
  11. Take 12 each flour tortillas
  12. Make ready 16 oz salsa

Flour tortillas are filled with the chicken mixture, topped with salsa and cheese, and baked until bubbly. Chef Tip: Try this shrimp version with a smoky kick! My family loves these shredded chicken enchiladas with a savory cream cheese filling and green enchilada sauce. Pour the rest of the sauce over the enchiladas, then sprinkle on the rest of the cheese.

Instructions to make Chicken Cheese Enchilada:
  1. Boil chicken in slow cooker on low for 6 to 8 hours until done, and then shed into tiny pieces.
  2. In resealable food storage bag, combine taco seasoning, oil, and1/4 cup of water. Seal bag and mix well.
  3. Add chicken pieces to taco seasoning mixture and turn to mix. Refrigerate 5 minutes up to 12 hours.
  4. Preheat oven to 350°.
  5. In medium bowl, combine 2 1/2 cups of shredded cheese, cilantro, salt, ricotta cheese, chiles, and egg; mix well.
  6. In ungreased 13x9 glass baking dish, combine 1/2 cup of salsa and remaining 1/4 cup of water; mix well. Spread evenly in bottom of baking dish.
  7. Spoon 1/3 cup of cheese mixture down center of each tortilla, top with chicken, and roll up to form enchilada.
  8. Place rolled tortillas, seam side down, over salsa mixture in baking dish.
  9. Drizzle enchiladas with remaining salsa.
  10. Sprinkle with remaining 1/2 cup shredded cheese.
  11. Bake at 350° for 20 to 25 minutes our until cheese is melted.

To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious. Adding Progresso™ Traditional Chicken Cheese Enchilada Soup to our favorite enchilada sauce—hot or mild will do, it's up to you—makes for an extra-creamy sauce.

So that’s going to wrap this up for this special food chicken cheese enchilada recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!