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Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken enchiladas. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.
Chicken Enchiladas is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Chicken Enchiladas is something which I’ve loved my entire life.
Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed An authentic enchilada sauce is made with a tomato based sauce, chipotle peppers, chicken broth, and. These have been one of my most popular recipes since I first posted, which I Enchiladas can be filled with anything you can think of!
To get started with this particular recipe, we have to first prepare a few components. You can have chicken enchiladas using 14 ingredients and 4 steps. Here is how you cook it.
Components of Chicken Enchiladas:
- Take 1 large onion, chopped
- Prepare 1/4 cup green pepper, chopped
- Make ready 6 tbsp butter
- Prepare 1/2 cup all-purpose flour
- Make ready 3 cup chicken broth
- Prepare 10 oz can diced tomatoes
- Get 2 tbsp jalapeño peppers, chopped
- Get 1 tsp ground cumin
- Get 1 tsp chili powder
- Take 1/2 tsp garlic powder
- Make ready 1 packages cream cheese (8 oz), cubed
- Take 8 cup chicken, cooked and cubed
- Prepare 6 cup Monterey Jack cheese, shredded
- Take 15 large tortillas
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To Make Chicken Enchiladas:
- In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.
- Bring to a boil, cook and stir for 2 minutes. Reduce heat and add the tomatoes, jalapeno pepper, and seasoning. Cook for 5 minutes or until heated through. Stir in cream cheese and shredded cheese until melted. Stir in Chicken
- Spoon 1/2 cup down the center of each tortilla. Fold ends and sides over filling place into greased 13 inch by 9 inch baking dish and bake at 350°F for 30 minutes.
- Option: If desired, instead of baking, freeze enchiladas in air tight freezer bags. And bake from frozen for 35 minutes as as above.
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