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Hi, hope you are having an amazing day today. Today, we’re going to make a special dish, chicken enchiladas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Chicken Enchiladas is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Enchiladas is something which I have loved my entire life. They are nice and they look fantastic.
Stir in the chicken, beans and chiles. 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 must prepare a few components. You can have chicken enchiladas using 10 ingredients and 5 steps. Here is how you can achieve it.
Active ingredients of Chicken Enchiladas:
- Make ready 2 tortillas
- Get 6 oz chicken breast
- Make ready 4 oz fat free cream cheese
- Make ready 1/2 cup cheddar cheese
- Get 1 tbsp mayonnaise
- Take 1 tsp crushed red pepper flakes
- Prepare 1/4 tsp ground cumin
- Make ready 1/8 tsp cayenne pepper
- Make ready 1/8 tsp ground black pepper
- Prepare 2 pinch salt
Stir in salt, tomato sauce, water, chili powder, green pepper and garlic. Top with remaining enchilada sauce and cheese. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions.
How To Make Chicken Enchiladas:
- Take bowl and combine cream cheese, cheddar cheese, mayo, cayenne pepper, black pepper, cumin, red pepper flakes, and salt. Mix together.
- Cook chicken and shred.
- Set aside half of cheese mix. Fold in shredded chicken, and stir.
- Scoop half of chicken/cheese mix into each tortilla. Roll, and use remaining cheese on top of tortillas.
- Cover pan with aluminum foil and bake at 350° for 25 minutes.
Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas. Helpful Tips for Making Chicken Enchiladas: I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here.
Hopefully the dishes above can maintain your household together. Collect in a fun environment.
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