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Hey everyone, it’s John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chicken enchiladas. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed An authentic enchilada sauce is made with a tomato based sauce, chipotle peppers, chicken broth, and. These have been one of my most popular recipes since I first posted, which I Enchiladas can be filled with anything you can think of!
Chicken Enchiladas is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are fine and they look fantastic. Chicken Enchiladas is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken enchiladas using 9 ingredients and 7 steps. Here is how you can achieve that.
What needs to be prepared of Chicken Enchiladas:
- Get 4 boneless, skinless chicken breasts
- Get 1 (10 oz) can rotel
- Take 1 (28 oz) can stewed tomatoes
- Get 1 (10.5 oz) can cream of chicken soup
- Make ready 1 (10 oz) can enchilada sauce
- Take 2 (4 oz) can green Chile diced
- Take 1 (32 oz) chicken cooking stock
- Take Your favorite marinade
- Prepare Corn tortillas shells
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This Is To Make Chicken Enchiladas:
- Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes.
- Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
- Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
- Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
- Put heavy whipping cream in small saucepan and warm. Dip corn tortillas in warm cream and fill with chicken and some cheese. Roll up and place in pan with some of the sauce left over from chicken.
- Top with cheese and bake at 350 for 30 minutes or until bubbly. Put just a small amount of enchilada sauce on top if desired. I use the stewed tomatoes and some of the sauce from chicken pot.
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