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Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken enchiladas. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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 popular of recent trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Chicken Enchiladas is something that I’ve loved my whole 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 5 ingredients and 8 steps. Here is how you can achieve it.
Components of Chicken Enchiladas:
- Make ready 1 can (18.5oz) Traditional Chicken and Cheese Enchilada Soup
- Get 1 can (10 oz) Old El Paso hot or mild enchilada sauce
- Take 2 cup shredded cooked chicken
- Make ready 2 cup Shredded monterey jack cheese
- Prepare 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.
Guide 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.
Do not forget to exercise the recipes above, to consume with family at residence. Attempt to contrast it with the recipe you have. Is it better or less. Please mix it to make it taste much better.
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