Recipe: Tasty Chicken enchiladas

Chicken enchiladas. Delicious bread recipes These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.

Chicken enchiladas I did make a few changes, only one cup of cheese in the filling for one. This might just be our favorite chicken enchilada recipe. It's so easy—you need just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. You can have Chicken enchiladas using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Chicken enchiladas

  1. You need 3 of chicken breasts.
  2. It's 1 of onion, chopped.
  3. You need 1 of cream cheese.
  4. Prepare 1 of taco seasoning.
  5. You need 1 of salsa.
  6. It's 1 of shreded mexican cheese blend.

And of course, it's finished with a bunch of ooey, gooey cheese. 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. Leftover taco meat or picadillo also makes a great filling for enchiladas.

Chicken enchiladas step by step

  1. Chop chicken into small pieces and fry with onions.
  2. While that's cooking mix the cream cheese and taco seasoning together.
  3. Spread the cream cheese on a flour tortilla, in the middle.
  4. Fold the tortilla. And place on baking pan. Add salsa and cheese on top and bake till the cheese is melted..
  5. Yummmmy.

You can use beef or turkey for this. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat. Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Pile chicken mixture into warm corn tortillas and roll.

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