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Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, chicken enchiladas. One of my favorites. For mine, I am going to make it a little bit unique. This will be really 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 recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Chicken Enchiladas is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook chicken enchiladas using 9 ingredients and 7 steps. Here is how you cook that.
Active ingredients of Chicken Enchiladas:
- Make ready 4 boneless, skinless chicken breasts
- Take 1 (10 oz) can rotel
- Prepare 1 (28 oz) can stewed tomatoes
- Make ready 1 (10.5 oz) can cream of chicken soup
- Prepare 1 (10 oz) can enchilada sauce
- Get 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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How 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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