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How to Cook Yummy Chicken Enchiladas

Without fail cooking ultimate Chicken Enchiladas easy, bouncy, practical.

Chicken Enchiladas
Chicken Enchiladas

Good Evening every body, at this time you get present recipe Chicken Enchiladas with 9 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 7 stages of easy cooking Chicken Enchiladas.

Ingredients for Chicken Enchiladas

  1. Prepare : boneless, skinless chicken breasts.

  2. Needed : can rotel.

  3. Prepare : can stewed tomatoes.

  4. Prepare : can cream of chicken soup.

  5. Needed : can enchilada sauce.

  6. Prepare : can green Chile diced.

  7. Prepare : chicken cooking stock.

  8. Needed : Your favorite marinade.

  9. Needed : Corn tortillas shells.

If all ingredients Chicken Enchiladas it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Chicken Enchiladas

  1. Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes..

Chicken Enchiladas
Chicken Enchiladas

  1. Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned..

Chicken Enchiladas
Chicken Enchiladas

Chicken Enchiladas
Chicken Enchiladas

Chicken Enchiladas
Chicken Enchiladas

  1. .

Chicken Enchiladas
Chicken Enchiladas

  1. Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes..

  2. Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough..

  3. Put heavy whipping cream in small saucepan and warm. Dip corn tortillas in warm cream and fill with chicken and some cheese. Roll up and place in pan with some of the sauce left over from chicken..

  4. Top with cheese and bake at 350 for 30 minutes or until bubbly. Put just a small amount of enchilada sauce on top if desired. I use the stewed tomatoes and some of the sauce from chicken pot..

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