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Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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. Stir in the chicken, beans and chiles.
Chicken Enchiladas is one of the most favored of recent trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Chicken Enchiladas is something which I have loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook chicken enchiladas using 10 ingredients and 5 steps. Here is how you can achieve it.
Ingredients of Chicken Enchiladas:
- Make ready 2 lb boneless skinless chicken breast
- Take 1 large onion
- Prepare 1 onion powder, garlic powder, salt pepper
- Prepare 2 tbsp oil or butter
- Get 2 small 4oz cans of diced mild green chilies
- Prepare 1 envelope taco seasoning
- Take 4 can 10 oz. each of mild green chilie enchilada sauce
- Make ready 2 8 oz. bags of shredded cheese any kind you prefer
- Take 2 packages 8 count burrito size tortillas
- Make ready 2 packages 8 oz. each of cream cheese.
Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with. This is the best chicken enchilada recipe I've ever tried.
Instructions To Make Chicken Enchiladas:
- preheat oven to 350º
- place chicken in 9×13 casserole dish season chicken with the onion powder garlic powder salt and pepper. as much as you like. bake chicken about 45 min. allow to cool, shred and set aside.
- heat butter or oil in non-stick 4 quart saucepan. heat over medium heat and cook onions about 5-10 min. to soften. stir in canned chilies, cream cheese and taco seasoning. stir until melted and well blended.mix in the chicken and remove from heat.
- pour half of 1 can of sauce in 2 casserole dishes. fill tortillas with a couple spoonfuls of filling and sprinkle with 2 tbsp. of cheese. roll up and place seam side down. when done pour remaing cans of enchilada sauce over the top and sprinkle with remaining cheese.
- bake in 350º preheated oven for 30 min.
I did make a few changes, only one cup of cheese in the filling for one. 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. Roll it up tightly, then place it, seam side down, in the pan. 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.
Do not fail to remember to exercise the recipes above, to consume with household in your home. Try 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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