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Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchiladas. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Chicken Enchiladas is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. Chicken Enchiladas is something that I’ve loved my entire life. They are fine and they look fantastic.
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To get started with this recipe, we must first prepare a few components. You can cook chicken enchiladas using 9 ingredients and 11 steps. Here is how you can achieve it.
Materials for making of Chicken Enchiladas:
- Make ready 3 large chicken breasts (or 4 med to small)
- Prepare 28 oz Mild Red Enchilada Sauce
- Take 3 cup Shredded Cheese (or 4 cups, I like the Fiesta Blend, but Cheddar is fine too)
- Prepare 8 Burrito Style Flour Tortillas
- Prepare The Rice
- Take 1 box Zateran's Spanish Rice
- Prepare 1 can diced tomatoes (I like the ones with the green chilies)
- Prepare 1 Water
- Prepare 1 Butter (optional)
Pour hot tomato sauce over the chicken enchiladas and top with cheese. This is the best chicken enchilada recipe I've ever tried. 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.
How to Process To Make Chicken Enchiladas:
- Boil the chicken breasts until cooked (usually 20-30 mins). (Feel free to grill or bake if you prefer.)
- Make the Zateran's rice according to the instructions on the box. Make the rice in a larger pan than what seems necessary (all the other ingredients will be added to this).
- Preheat oven to 350°
- While the rice is cooking shred the cooked chicken. (Or dice it if you prefer that texture.)
- When rice is done, add shredded (or diced) chicken, half of your cheese, and half of your enchilada sauce. Stir it all together. (This is a good opportunity to add any other ingredients you might enjoy such as, thawed/cooked corn, beans, or cilantro.)
- Grease a 9 x13 pan.
- Using a large serving spoon, spoon the rice mixture into the tortillas. (If the tortillas are stiff you can heat them in the microwave a little to soften them.) As you roll reach tortilla up, place it into the 9x13 pan. (I usually get about 8 tortillas, but they are pretty large.)
- Once the pan is full of tortillas (I do end up using all of the rice mixture for that), pour the rest of the enchilada sauce over the top of them, evenly.
- Top the pan with the rest of the cheese
- Cover the pan (aluminium foil works well) and place it in the preheated oven (350°) and bake for 30 mins. (I usually cover the pan with aluminum foil for the first 20 mins, then I take it off for the last 10 mins, I switch my oven to broil for the last 5 mins because I love over cooked cheese, but all that isn't necessary, you can just cover it if you want.)
- Serve warm. I like to top them with sour cream and avocados. Sometimes hot sauce or salsa.
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. You can use beef or turkey for this. Chicken Enchilada Ingredients: As I mentioned above, this easy chicken enchilada recipe is extremely flexible when it comes to ingredients. So feel free to get creative and customize your chicken enchiladas however you like!
If you have practiced making the recipe above, don’t neglect to share it with your friends or family members. The recipe above has actually shown delicious, given you adhere to the standards well. Pleased practicing.
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