Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken enchiladas. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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!!!
Chicken Enchiladas is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chicken Enchiladas is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have chicken enchiladas using 5 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchiladas:
- Prepare 1 can (18.5oz) Traditional Chicken and Cheese Enchilada Soup
- Take 1 can (10 oz) Old El Paso hot or mild enchilada sauce
- Get 2 cup shredded cooked chicken
- Get 2 cup Shredded monterey jack cheese
- Make ready 10 corn tortillas (6 inch)
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. You can use beef or turkey for this. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.
Instructions to make Chicken Enchiladas:
- preheat oven to 350
- in medium bowl stir together soup and enchilada sauce
- spread 1 cup soup mixture in ungreased 11x7 baking dish
- in a large bowl mix 1 cup soup mixture with chicken and 1 cup of cheese
- on microwave plate stack tortillas and cover with paper towel, microwave 1 min.
- place 1/4 cup chicken mixture along middle of each tortilla, roll up and place seam sides down
- pour remaining soup mixture over tortillas. sprinkle with remaining 1 cup of cheese.
- bake about 30 min or until cheese is melted and sauce is bubbly
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. 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 a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth.
So that is going to wrap this up for this special food chicken enchiladas recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
