Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Chicken Enchiladas is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re nice and they look wonderful. Chicken Enchiladas is something that I’ve loved my whole life.
Try our no prep no mess Oven Ready meals with everything included - even the cooking tray! Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
To get started with this particular recipe, we have to first prepare a few components. You can cook chicken enchiladas using 6 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchiladas:
- Prepare 3 chicken breasts
- Get 1 large can cream of chicken soup
- Prepare 1 big container french onion dip
- Take shredded Cheese
- Take 20 soft taco flour tortillas
- Prepare 1 can rotel
Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Honey-Lemon Chicken Enchiladas Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona To assemble the enchiladas, dip a tortilla into the sauce then lay on a sheet pan or plate.
Instructions to make Chicken Enchiladas:
- Boil Chicken Breasts until done
- While chicken is boiling combine all other ingredients in a large pan on the stove.
- Continue stiring the ingredients often so they do not burn
- Once the chicken is done, shred it and add it to the mixture.
- Apply a thin layer of mixture to the inside of the torillas with a thin layer of shredded cheese. Roll them up and lay them in a line in a cake pan
- Pour remaining mixture over enchiladas
- Cover with tin foil and back at 350 for 15 minutes.
- Uncover, add shredded cheese over all of the enchiladas and bake for a couple of minutes until the cheese is melted
- We served it with taco rice, chips, sour cream and salsa.
- Enjoy! Dont forget to leave me a review!
Honey-Lemon Chicken Enchiladas Honey, lemon and chili flavors blend wonderfully in enchiladas. My family devours this dish, so I also use the chicken filling for soft tacos with toppings. —Kristi Moak, Gilbert, Arizona 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. Repeat with the rest of the tortillas.
So that’s going to wrap it up for this exceptional food chicken enchiladas recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
