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Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, easy enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Easy enchiladas is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Easy enchiladas is something which I have loved my entire life. They are nice and they look fantastic.
Drain the grease from the beef, and add the salsa con queso to the skillet, stirring to mix well. They can be prepared simply with just cheese, or be spruced up by adding a little bit of beef or chicken to appeal to the meat-eaters in your household. In a large skillet, saute onion in butter until tender.
To get started with this recipe, we must prepare a few ingredients. You can cook easy enchiladas using 11 ingredients and 7 steps. Here is how you can achieve it.
Materials for making of Easy enchiladas:
- Prepare Meat
- Prepare 2 traditional style rotisserie chickens
- Get Sauces
- Prepare 2 large can on enchilada sauce
- Take Breads
- Take 10 burrito size tortillas
- Prepare Dairy
- Take 1 bag sargento four cheese mix
- Prepare Pans
- Prepare 1 (10 inch) pan
- Prepare 1 Large bowl for chicken
I added an extra cup of enchilada sauce (so easy to make - a roux with chili powder mixed in). And I added an extra cup of grated cheddar. My visitors devoured the dish before I could take a photo. I forgot the sour cream and black beans and the dish was delicious.
How to Process To Make Easy enchiladas:
- Preheat oven to 350 degrees, then take both chicken and pull all the meat off them. Make sure they are cool enough to handle as to not burn off your hands. Put all the chicken light and dark meat in the bowl.
- Add one can of enchilada sauce to the bowl of chicken. You can use your hand to mix it in, at the same time break down the chicken so it becomes smaller.
- Start adding the chicken to the tortillas one at a time. Don’t be scared to be generous it will fit. Roll each meat filled tortillas into a wrap like product and set them horizontally in the pan one at a time. Make sure they are touching.
- Now that all your meat filled tortillas are in the baking pan, pour the sauce evenly as to coat all the enchiladas. You might have some extra enchiladas you can put them in a small dish and bake them at the same time.
- Once everything is sauced evenly go ahead and stick the in the oven for 20 minutes.
- When your 20 minutes are douse them in shredded cheese! And put back into the oven for another 5 minutes.
- Once your cheese is nice and melted let them sit for about 5-6 minutes before serving.
This one is not only the easiest, but it's the best. I've made it dozens of times with only a few minor adjustments. At times I use a mixture of New Mexico and Calif chile powders. If I'm out of one, I'll use the other. Put filling along center of each tortilla.
Don’t fail to remember to exercise the recipes over, to consume with family at residence. Attempt to contrast it with the dish you have. Is it much better or much less. Please mix it to make it taste better.
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