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Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken enchiladas. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
The freshest groceries delivered to your doorstep. 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.
Chicken enchiladas is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Chicken enchiladas is something which I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have chicken enchiladas using 9 ingredients and 7 steps. Here is how you can achieve it.
Ingredients of Chicken enchiladas:
- Make ready 3-3.5 cups shredded chicken (I use 2 x 12.5 oz canned chicken
- Prepare or boil and shred a couple chicken breasts)
- Make ready 2 cups (about 1.5 to 2 of 8 oz packages) jack cheese, shredded
- Get 1/2 c sour cream
- Prepare 1 (4.5 oz) can diced green chiles
- Get 1/3 c cilantro, chopped
- Get 7-9 flour tortillas (8 in.)
- Prepare 2 tbsp taco seasoning (see my recipe on this site) or more to taste
- Make ready 1 (28 oz) can green enchilada sauce
Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. 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.
Step by step To Make Chicken enchiladas:
- Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
- Stir together shredded chicken, 1 cup cheese, sour cream, chiles, cilantro and taco seasoning. Add more taco seasoning if needed and stir again.
- Spoon chicken mixture into tortillas and roll up.
- Arrange in the 9x13 pan and pour enchilada sauce over the top.
- Sprinkle remaining cheese over the top.
- Bake at 350 for 40 mins.
- Topping suggestions: chopped cilantro, chopped tomato, avocado, sour cream.
These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate.
Do not neglect to practice the dishes over, to eat with household in the house. Attempt to contrast it with the dish you have. Is it much better or less. Please mix it to make it taste much better.
So that is going to wrap it up with this exceptional food chicken enchiladas recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
