Easiest Way to Prepare Yummy Chicken Enchiladas!

Chicken Enchiladas!. Huge Sale on Chicken Enchilada Now on. 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.

Chicken Enchiladas! This is the best chicken enchilada recipe I've ever tried. 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. You can have Chicken Enchiladas! using 11 ingredients and 20 steps. Here is how you cook that.

Ingredients of Chicken Enchiladas!

  1. Prepare 8 of Large Flour Tortillas.
  2. Prepare 1 of Medium Onion.
  3. You need 900 g of Chopped Chicken.
  4. Prepare 1 1/2 tbsp of Mixed Herbs.
  5. You need 1 tbsp of Curry Powder.
  6. You need 1/2 tbsp of Cumin.
  7. Prepare 3 tbsp of Olive Oil.
  8. It's to taste of Salt and pepper.
  9. You need of Cheese (However cheesy you want this dish to be).
  10. Prepare 200 g of Tomato Paste.
  11. It's 2 cups of Water.

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. 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.

Chicken Enchiladas! step by step

  1. Slice the chicken very thinly into small pieces..
  2. Marinate the chicken using all the seasonings (curry, cumin, herbs, salt, pepper) Then add the olive oil and make sure the chicken is completely mixed. Leave to chill for about 15 mins.
  3. Meanwhile, prepare the tomato sauce. Add the tomato paste into a medium saucepan on high heat with a little oil..
  4. Allow it to simmer for about a minute..
  5. Add in the water and seasoning of your choice and combine..
  6. Turn the heat down to low and leave to cook for about 10-15 mins..
  7. Note*** The consistency of the sauce is your choice, either way will work absolutely fine whether it is runny or thick, or maybe even a cross between the two (which is what I did). It's your choice. :).
  8. Back to the chicken. Cut the onion into thin slices and add to the pan with oil. Leave to cook in the oil for 2-3 mins..
  9. Add in the chicken and leave on low to medium heat until it cooks thoroughly. This took me 15 mins..
  10. Preheat your oven to 200 C degrees as the chicken is cooking..
  11. Now time to assemble everything together..
  12. Take your casserole dish or a deep baking tin and cover the bottom with tomato sauce..
  13. Now take your tortillas and add about half a tbsp of tomato sauce on each and spread evenly..
  14. Add the chicken into each tortilla and at this point you could add some cheese if you wish!.
  15. Roll each tortilla and place into the casserole dish..
  16. Cover the top evenly with the rest of the sauce..
  17. Add cheese all over the top and place in the oven for 10 mins or until all the cheese has melted and given you a nice brown topping!.
  18. Time for serving! 😋.
  19. I find that it works so well with a dollop of cream or even Mayo at the top with some salad at the side..
  20. Enjoy!!!.

Leftover taco meat or picadillo also makes a great filling for enchiladas. 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.

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