Chicken Recipes

Cheesy Chicken Enchiladas

Cheesy Chicken Enchiladas

Chicken Enchiladas are made with corn or flour tortillas, shredded chicken, shredded cheese, green chilies and a delicious white cream sauce!

This Mexican food is a comfort meal which can made at home, having same great taste as bought from restaurant.

 

 

TRY OTHER CHICKEN RECIPES

SPICY CHICKEN TAQUITOS

CHICKEN QUESADILLAS RECIPE

FRENCH ONION CHICKEN MEATBALLS

CHICKEN FRIED RICE

 

RECIPE INGREDIENTS

1/2 yellow onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 tablespoon extra-virgin olive oil

1 teaspoon cumin

10-oz. can red enchilada sauce

8 oz. crushed tomatoes

3 cup cooked, shredded chicken

2 cup shredded Monterey Jack, divided

2 cup shredded cheddar, divided

1/4 cup freshly chopped cilantro, plus more for garnish

Kosher salt

12 corn tortillas

 

 

DIRECTIONS ON HOW TO MAKE CHEESY CHICKEN ENCHILADAS

Preheat oven to 350°.

Heat oil in a large ovenproof skillet over medium heat

 Add onion and pepper and cook until onion is soft and translucent for about 5 minutes.

 Add garlic and cumin and cook until fragrant.

Add enchilada sauce and crushed tomatoes and cook until warmed through for about 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.

In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro.

Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt.

Place a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.

Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese.

READ ALSO:   Jerk Chicken

Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

 

MAN SHALL NOT LIVE BY BREAD ALONE,BUT BY EVERY WORD(JESUS) THAT PROCEEDETH OUT OF THE MOUTH OF GOD.kjv

 

Cheesy Chicken Enchiladas

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 5g fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1/2 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon cumin
  • 10-oz. can red enchilada sauce
  • 8 oz. crushed tomatoes
  • 3 cup cooked, shredded chicken
  • 2 cup shredded Monterey Jack, divided
  • 2 cup shredded cheddar, divided
  • 1/4 cup freshly chopped cilantro, plus more for garnish
  • Kosher salt
  • 12 corn tortillas
  •  

Instructions

Preheat oven to 350°.

 

Heat oil in a large ovenproof skillet over medium heat

 

Add onion and pepper and cook until onion is soft and translucent for about 5 minutes.

 

Add garlic and cumin and cook until fragrant.

 

Add enchilada sauce and crushed tomatoes and cook until warmed through for about 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.

 

In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro.

 

Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt.

 

Place a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.

 

Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese.

READ ALSO:   Homemade Chicken Nuggets Recipe

 

Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.

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