Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to make a special dish, chicken enchiladas. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Chicken Enchiladas is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Chicken Enchiladas is something that I have loved my whole life.
Roll even amounts of the mixture in the tortillas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Prepare your enchilada sauce.; In large saut?? pan, heat oil over medium-high heat.
To get started with this particular recipe, we have to prepare a few components. You can cook chicken enchiladas using 6 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Enchiladas:
- Take 1 lb chicken
- Make ready 1 1/2 cups Mexican cheese
- Make ready 1 (15 oz) can of Pinto beans
- Prepare 4 oz cream cheese
- Get 1 (15 oz) can of red Enchilada sauce
- Prepare 8 pack mission Tortilla burrito shells
Set chicken into broth with bay and oregano and onion. 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.
Steps to make Chicken Enchiladas:
- Preheat oven to 325. Cut chicken into cubes and cook until no pink is showing.
- While chicken is cooking, mix the pinto beans and cream cheese together in a sauce pan.
- Once the chicken is done cooking, drain any water left over in the pan.
- Pour the bean and cream cheese mixture over top of the chicken and let the mixture come to a boil while stirring frequently.
- Remove from stove and set to the side.
- Take your cooking pan 15 x 13 and line with foil. Spray foil with cooking spray and spread 1/4-1/2 cup of the enchilada sauce on the bottom.
- Take your tortilla shells and begin loading them up with the mixture. Make sure the seam is facing downwards in the pan. Once all of the mixture has been used, pour the rest of the enchilada sauce over the packed tortilla shells.
- Spread the mexican cheese overtop of the stuffed shells and cover the pan with foil to cook for 25-30 minutes. (If not covered, the cheese will burn)
Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. Use tongs to toss the mixture and coat the chicken and cheese with the sauce. 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.
So that is going to wrap it up with this special food chicken enchiladas recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
