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Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken enchiladas. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Chicken Enchiladas is one of the most popular of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Chicken Enchiladas is something that I have loved my entire life. They are nice and they look fantastic.
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 5 ingredients and 8 steps. Here is how you cook it.
Components of Chicken Enchiladas:
- Take 1 can (18.5oz) Traditional Chicken and Cheese Enchilada Soup
- Make ready 1 can (10 oz) Old El Paso hot or mild enchilada sauce
- Get 2 cup shredded cooked chicken
- Take 2 cup Shredded monterey jack cheese
- Get 10 corn tortillas (6 inch)
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.
To Make Chicken Enchiladas:
- preheat oven to 350
- in medium bowl stir together soup and enchilada sauce
- spread 1 cup soup mixture in ungreased 11x7 baking dish
- in a large bowl mix 1 cup soup mixture with chicken and 1 cup of cheese
- on microwave plate stack tortillas and cover with paper towel, microwave 1 min.
- place 1/4 cup chicken mixture along middle of each tortilla, roll up and place seam sides down
- pour remaining soup mixture over tortillas. sprinkle with remaining 1 cup of cheese.
- bake about 30 min or until cheese is melted and sauce is bubbly
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.
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