Hello everybody, it’s John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, easy chicken enchiladas. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Easy chicken enchiladas is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Easy chicken enchiladas is something which I’ve loved my entire life. They are fine and they look fantastic.
Easy Chicken Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. These have been one of my most popular recipes since I first posted, which I am not surprised! My easy homemade enchilada sauce really makes it outstanding, so don't skip that step!
To get started with this particular recipe, we must prepare a few ingredients. You can have easy chicken enchiladas using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Easy chicken enchiladas:
- Get 2 boneless skinless chicken breasts
- Get 2 large cans of green enchilada sauce
- Prepare 2-8 oz packages of shredded Mexican style cheese
- Prepare 2 cans tomatoes with green Chile’s
- Prepare Garlic powder, pepper, salt, chili powder or red pepper flakes to your liking
- Make ready 12 flour tortillas
- Make ready 1 jalapeño thinly slice for garnish (optional)
Learn how to make a Chicken Enchiladas with your own scratch-made sauce! In just a few minutes, you can make an enchilada sauce that will blow anything from. This easy chicken enchiladas recipe is an authentic Mexican food staple. Tender pieces of shredded chicken are rolled in flour tortillas and topped with a homemade enchilada sauce.
Instructions to make Easy chicken enchiladas:
- Pan fry or boil chicken breasts until done and shred
- Mix chicken with 1 can of green sauce, both cans of tomatoes and Chile’s and spices and 1 bag of cheese and mix throughly
- Place 2-3 tablespoons of chicken mixture in tortillas and roll up placing seam side down in a 13x9 baking pan that you poured half the can of the remaining green sauce in so they don’t stick to the pan.
- Pour remaining half of green sauce over the top of the enchiladas and top with the other bag of cheese. Cover and bake at 375 for 30-40 minutes until heated all the way through and cheese on top is melted. Top with sliced jalepenos if you desire and top with sour cream as well. These are simple, easy and can be held in the fridge for usually up to 5 days.
Boil chicken until it falls apart, then shred. This enchilada dish is sure to be a new family favorite. It's simple to put together and perfect for leftovers — if you're lucky enough. Shredded chicken enchilada recipes are easy to gather and straightforward. Is to make those enchiladas to possess the tortillas fall apart because you try and wrap up them.
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