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Hey everyone, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, chicken enchiladas. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
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.
Chicken enchiladas is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Chicken enchiladas is something which I have loved my whole life.
To begin with this particular 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.
Active ingredients of Chicken enchiladas:
- Make ready 4 chicken breasts (boneless, skinless )
- Take 1 small onion, chopped
- Take 1 Bell pepper, chopped and seeded
- Get 1 small can diced green chiles
- Get 1 tbsp Minced garlic
- Get 1 tbsp cumin(can use less but I love cumin so I use a lot)
- Make ready 1/2 cup water(optional )
- Get 1 tsp chicken stock (buillion)
- Prepare 2 or 3 large cans enchilada sauce. (2 should be plenty)
- Take 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.
Instructions 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.
If you have exercised making the dish above, don’t forget to share it with your buddies or household. The recipe over has verified tasty, supplied you adhere to the standards well. Pleased practicing.
So that is going to wrap this up for this exceptional food chicken enchiladas recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
