Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, chicken enchiladas. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Chicken enchiladas is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Chicken enchiladas is something that I’ve loved my whole life. They’re nice and they look fantastic.
Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. Chicken enchiladas is an easy casserole dish made to feed a crowd. Lean white meat is sauteed An authentic enchilada sauce is made with a tomato based sauce, chipotle peppers, chicken broth, and.
To begin with this particular recipe, we must prepare a few ingredients. You can cook chicken enchiladas using 12 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Chicken enchiladas:
- Get 1 whole bone in chicken breast
- Prepare 1 cube of chicken flavor bouillon
- Prepare 4 tomatoes
- Prepare 1 can tomato sauce
- Prepare 4 chile guajillo
- Take 1 cotija cheese or any cheese
- Get 1 sour cream
- Prepare 1 lettuce
- Take 1 pinch all purpose flour
- Get 1 corn tortillas I use about 10 for 4 people total
- Make ready 1 corn oil
- Make ready 1 salt as desired
Our favorite red chili chicken enchiladas! I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded While the recipe relies on shortcut ingredients, the resulting enchiladas certainly aren't short on flavor. Chicken Enchiladas will forever and always be one of my must have foods.
Steps to make Chicken enchiladas:
- Put the chicken breast to cook,add salt and chicken flavor bouillon
- Bring to boil the chiles guajillo and tomatoes untill tender and set aside
- When chicken breast is cooked take it out and let cool of and when cooled off shred it
- With the same water that you cooked the chicken breast add to the blender (not all of it)about 3 or 4 cup,add the chile guajillos,add the tomatoes and the can of tomato sauce and a bit of all purpose flour (just so its not so waterylike) then blend
- Add a lil bit of corn oil to a skillet and the the chile sauce with a colander turn off when hot
- In a small skillet heat corn oil and fry tortilla until golden brown but still pliable,about 10 sec per side,transfer to paper towels to drain
- Put tortilla on work surface,divide the shredded chicken evenly among the tortillas and roll like a cigar
- On the rolled tortilla drizzle sour cream add the chile sauce
- Top with cheese and lettuce and serve immediately
- I like eating them aside with boiled eggs
With a sauce like this Homemade Chicken Enchiladas. When we go to Mexican restaurants, enchiladas or tacos of some. Learn how to make Chicken Enchiladas. Chicken enchiladas with coriander, avocado and soured cream make for happy faces and full You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado. Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
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