Cheesy chicken enchiladas
Cheesy chicken enchiladas

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, cheesy chicken enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Cheesy chicken enchiladas is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes delicious. Cheesy chicken enchiladas is something which I have loved my entire life. They are fine and they look wonderful.

These lightened cheesy chicken enchiladas have a creamy cheese topping in place of a more traditional enchilada sauce. Home cooks love this six-ingredient chicken enchiladas recipe, because it's extra easy thanks to a clever hack. Your family will love this dish of creamy chicken breast meat and green chili enchiladas baked with cheese.

To get started with this particular recipe, we have to first prepare a few components. You can cook cheesy chicken enchiladas using 11 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Cheesy chicken enchiladas:
  1. Take 5 boneless skinless chicken breasts
  2. Get 2 bell pepper
  3. Prepare 1 white onion
  4. Prepare 1 can MILD ROTEL TOMATOES
  5. Take 1 can YELLOW HOMINY
  6. Prepare 6 pieces cooked bacon
  7. Prepare 1 packages LIPTION SPANISH RICE
  8. Make ready 1 brick of cream cheese
  9. Prepare 1 can ENCHILADA SAUCE
  10. Make ready 1 cup SHREDDED MEXICAN CHEESE
  11. Prepare 8 large TORTILLAS

The homemade enchilada sauce gravy and the cheese make this a baked comfort. Take a creamy trip to Mexico in your own kitchen! Cheese - who doesn't love it and how delicious it really becomes when it's all melted and. Place the chicken on the tortilla and roll tightly.

Steps to make Cheesy chicken enchiladas:
  1. Preheat oven to 400
  2. Cut chicken breasts into smaller pieces so they cook faster. put chicken breasts into a deep skillet with about a ¼” of water in the bottom of the pan. cover and cook on medium heat until cooked through.
  3. While chicken is cooking, make the spanish rice following the directions on the package. leave on the stove on lo heat to cook all the liquid out of it
  4. Cut the peppers and onions into ¼” pieces
  5. Cut the bacon into small pieces
  6. Open the can of hominy, rinse and drain
  7. Once the chicken has finished cooking, remove from pan and let cool. rinse the pan and place back on the stove. place the onions, peppers, hominy, bacon, and tomatoes in the pan and let simmer.
  8. Once the chicken has cooled, pull into small pieces and add to the pan
  9. Add the rice to the pan
  10. Add the cream cheese (i like to keep it in the freezer before i start so i can cut it into strips so it melts easier)
  11. Add 1 handful of shredded mexican cheese and stir everything thouroughly
  12. Take a large baking or roasting pan and line with foil. divide the mixture into 8 servings and wrap each serving with the tortillas. place enchiladas into the pan and drizzle with enchilada sauce and sprinkle shredded cheese on the top
  13. Bake for 15-20 min, or until the enchiladas start to brown and get crispy
  14. Remove from oven and serve

See more ideas about Cooking recipes, Cheesy chicken enchiladas, Recipes. PERDUE® Fresh Boneless Skinless Chicken Thighs. Spoon a portion of the chicken mixture down the. Pour the enchilada sauce into a medium saucepan. Jump to Recipe Jump to Video.

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