Chicken enchiladas. Roll even amounts of the mixture in the tortillas. 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.
Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
Pile chicken mixture into warm corn tortillas and roll.
Line flameproof casserole or baking dish with enchiladas, seam side down.
You can have Chicken enchiladas using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken enchiladas
- You need 3 of chicken breasts.
- It's 1 of onion, chopped.
- It's 1 of cream cheese.
- It's 1 of taco seasoning.
- It's 1 of salsa.
- It's 1 of shreded mexican cheese blend.
Pour hot tomato sauce over the chicken enchiladas and top with cheese. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own.
Chicken enchiladas instructions
- Chop chicken into small pieces and fry with onions.
- While that's cooking mix the cream cheese and taco seasoning together.
- Spread the cream cheese on a flour tortilla, in the middle.
- Fold the tortilla. And place on baking pan. Add salsa and cheese on top and bake till the cheese is melted..
- Yummmmy.
Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. How to Make Chicken Enchiladas: Cook chicken - and shred chicken with two forks. 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.
