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Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, chicken enchiladas. It is one of my favorites. This time, I will make it a bit unique. 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 popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes yummy. Chicken Enchiladas is something which I’ve loved my entire life. They are fine and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook chicken enchiladas using 10 ingredients and 5 steps. Here is how you cook that.
Materials for making of Chicken Enchiladas:
- Get 2 lb boneless skinless chicken breast
- Prepare 1 large onion
- Make ready 1 onion powder, garlic powder, salt pepper
- Make ready 2 tbsp oil or butter
- Make ready 2 small 4oz cans of diced mild green chilies
- Take 1 envelope taco seasoning
- Get 4 can 10 oz. each of mild green chilie enchilada sauce
- Prepare 2 8 oz. bags of shredded cheese any kind you prefer
- Make ready 2 packages 8 count burrito size tortillas
- Prepare 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.
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So that’s going to wrap it up with this exceptional food chicken enchiladas recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
