Hey everyone, it is me again, Dan, 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 bit unique. This is gonna smell and look delicious.
Chicken enchiladas is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Chicken enchiladas is something which I have loved my entire life. They are nice and they look wonderful.
Heat the remaining oil in the frying pan, add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the. To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas.
To get started with this recipe, we must prepare a few ingredients. You can have chicken enchiladas using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chicken enchiladas:
- Make ready 4 chicken breasts (boneless, skinless )
- Make ready 1 small onion, chopped
- Make ready 1 Bell pepper, chopped and seeded
- Make ready 1 small can diced green chiles
- Get 1 tbsp Minced garlic
- Prepare 1 tbsp cumin(can use less but I love cumin so I use a lot)
- Get 1/2 cup water(optional )
- Prepare 1 tsp chicken stock (buillion)
- Get 2 or 3 large cans enchilada sauce. (2 should be plenty)
- Prepare grated cheese
- Make ready 16 Flour or corn tortillas
Stir in salt, passata, water, chilli powder, green pepper and garlic. Load tortillas with paprika-spiced chicken, red pepper, beans and gooey mozzarella cheese to make this warming enchilada recipe. Bake until the cheese is golden and bubbling. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese.
Instructions to make Chicken enchiladas:
- Put first 8 ingredients in the crockpot with one large can enchilada sauce. Set on low for 8-10 hours or on high for 4-6.
- When the chicken is done, preheat the oven to 350 °.
- Pull chicken out and let rest on the counter for 5 minutes or so. Then shred and put back into the sauce.
- Spray a large casserole dish with cooking spray.
- Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
- Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up. (Feel free to throw cheese in before you roll) place in dish seam side down.
- Repeat until mixture, or tortillas, are gone…or until you have enough enchiladas. (Filling is easy to save and store!)
- Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
- throw those bad boys into the oven for 30 minutes… done! Enjoy!
Bake until the cheese is golden and bubbling. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. This Easy Chicken Enchiladas recipe is a delicious and tasty midweek dinner. This recipe uses shredded chicken, lots of vegetables to keep it healthy and a tomato based sauce, all rolled in your favourite wraps and topped with cheese.
So that is going to wrap this up with this exceptional food chicken enchiladas recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
