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Hi, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, mexican chicken enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.
Mexican chicken enchiladas is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Mexican chicken enchiladas is something which I’ve loved my entire life. They’re fine and they look fantastic.
Get Inspired On Our Official Site. 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.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mexican chicken enchiladas using 19 ingredients and 8 steps. Here is how you can achieve that.
Components of Mexican chicken enchiladas:
- Get Chopped Chicken breast
- Make ready 100 g red kidney beans
- Get Chopped tomatoes
- Get 1 tbs tomato puree
- Make ready Chopped onion
- Prepare Chopped green or coloured pepper
- Make ready 2 garlic cloves
- Get 80 g sour cream
- Take Lemon juice
- Get 1 tbs vinegar
- Make ready Salt and pepper
- Take 1 teaspoon oregano
- Get 1 teaspoon paprika
- Prepare 1/2 teaspoon chili powder
- Take 1/2 teaspoon cinnamon
- Take 1/2 tea spoon Cumin
- Take 1/2 teaspoon coriander
- Make ready Tortilla wraps
- Get Edam cheese
This is the best chicken enchilada recipe I've ever tried. I did make a few changes, only one cup of cheese in the filling for one. By taking a few short cuts you can make the most delicious Mexican meal in less than an hour! I suggest serving rotisserie shredded chicken enchiladas with a side of black beans with lime, to add a burst of citrus and some veggie-power to this rich and creamy dish.
This Is To Make Mexican chicken enchiladas:
- Marinate chicken with the spices,lemon and vinegar for 15 minutes.
- Fry chicken in a pan with little oil on a high heat untill well-done.
- Keep chicken aside. In the same pan, heat oil on medium heat and add onions,pepper and garlic.stir well then add Chopped tomatoes and the same species added to the chicken.
- Add beans and tomato puree. Stir well then add chicken. Add in sour cream and stir until combined.
- Turn off the heat and leave it in a plate aside to prepare tortilla
- Add some in tortilla and wrap well.
- Put the wraps in the same pan and add Edam or cheddar slices over. Cover and Put the pan on low heat for 5 minutes untill cheese melts.
- Serve with stated cheddar cheese, guacamole or sour cream and tortilla chips.
The enchiladas were easy to make - I shredded rotisserie chicken and I did use full-fat mexican cheese so I would add a point. Hubby said they were delicious but a tad spicy for his taste (I did not remove the seeds from the chipotle pepper). Hello & welcome to the Views Kitchen! On today's recipe, we will be showing you how to cut a corner using chili powder to make your enchiladas. Chicken enchiladas are a baked casserole dish made with four essential components.
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