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Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, chicken enchiladas. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken enchiladas is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Chicken enchiladas is something that I’ve loved my whole life.
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. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
To get started with this recipe, we have to prepare a few components. You can cook chicken enchiladas using 11 ingredients and 9 steps. Here is how you cook it.
What needs to be prepared of Chicken enchiladas:
- Take 4 chicken breasts (boneless, skinless )
- Prepare 1 small onion, chopped
- Make ready 1 Bell pepper, chopped and seeded
- Make ready 1 small can diced green chiles
- Take 1 tbsp Minced garlic
- Prepare 1 tbsp cumin(can use less but I love cumin so I use a lot)
- Take 1/2 cup water(optional )
- Make ready 1 tsp chicken stock (buillion)
- Take 2 or 3 large cans enchilada sauce. (2 should be plenty)
- Get grated cheese
- Get 16 Flour or corn tortillas
I did make a few changes, only one cup of cheese in the filling for one. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese. Leftover taco meat or picadillo also makes a great filling for enchiladas.
Guide To Make Chicken enchiladas:
- Put first 8 ingredients in the crockpot with one large can enchilada sauce. Set on low for 8-10 hours or on high for 4-6.
- When the chicken is done, preheat the oven to 350 °.
- Pull chicken out and let rest on the counter for 5 minutes or so. Then shred and put back into the sauce.
- Spray a large casserole dish with cooking spray.
- Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
- Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up. (Feel free to throw cheese in before you roll) place in dish seam side down.
- Repeat until mixture, or tortillas, are gone…or until you have enough enchiladas. (Filling is easy to save and store!)
- Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
- throw those bad boys into the oven for 30 minutes… done! Enjoy!
You can use beef or turkey for this. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. These Authentic Mexican Chicken Enchiladas with Red Sauce (Enchiladas de Pollo) are very simple to make and quite delicious.
Do not fail to remember to exercise the recipes over, to consume with household at house. 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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