Recipe of Homemade Chicken Enchiladas

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chicken enchiladas. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Enchiladas is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Chicken Enchiladas is something that I’ve loved my whole life.

Thank You for Being a Valued VTC Customer! Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. 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.

To begin with this recipe, we must prepare a few components. You can cook chicken enchiladas using 9 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Chicken Enchiladas:

1. Take 4 boneless, skinless chicken breasts
2. Prepare 1 (10 oz) can rotel
3. Take 1 (28 oz) can stewed tomatoes
4. Make ready 1 (10.5 oz) can cream of chicken soup
5. Prepare 1 (10 oz) can enchilada sauce
6. Take 2 (4 oz) can green Chile diced
7. Prepare 1 (32 oz) chicken cooking stock
8. Prepare Your favorite marinade
9. Take Corn tortillas shells

Pour hot tomato sauce over the chicken enchiladas and top with. To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate. Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan.

Instructions to make 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.
2. Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
4. Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
5. Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
6. 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.
7. 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.

Sprinkle some cheese down the middle, followed by some chicken, and finally, some of the caramelized onions. Roll it up tightly, then place it, seam side down, in the pan. Repeat with the rest of the tortillas. Helpful Tips for Making Chicken Enchiladas: I always have shredded chicken breast on hand, I usually make a whole package of chicken breast in my slow cooker to use for recipes throughout the week. Cube the chicken and return it to the skillet.

So that’s going to wrap this up with this special food chicken enchiladas recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!