Enchiladas with Chicken is a Mexican flavor and spicy recipe. There are dozens of variants of this recipe, today I chose to prepare the chicken version. The most interesting part of this recipe is that it can be prepared with chicken steak residue, so it’s a good way to recycle food scraps!
Full color, flavors and delicious sauces, Mexican cuisine is simply amazing. And if you want to try a typical dish, chicken enchilada is the perfect choice
The Way to MAKE SHREDDED CHICKEN
I believe that you’ll believe you are going to be amazed at how simple it is.
All you have to do is cook all the way through so it could be pulled using two forks. Use a fork to hold the fork and the chicken stable shred the chicken or to pull away. You will have chicken very quickly. I have also seen folks add poultry to food chips to shred, but I have never had to.
To make chicken enchiladas you do not really require that much. Shredded chicken enchilada recipes are easy to gather and straightforward. Think like a casserole with enchiladas.
For the longest time, I never understood the best way to soften tortillas for enchiladas. Is to make those enchiladas to possess the tortillas fall apart because you try and wrap up them.
Here are some ways so you can soften tortillas:
Purchase premium quality tortillas or create them store bought tortillas have a inclination to be dry so proceed on people if you visit them.
Wrap them in a moist paper towel or kitchen towel and microwave for 15 minutes to soften.
Instantly drizzle in olive oil to decorate and saturate.
Dip into enchilada sauce prior to turning into enchiladas.
The best and easy chicken enchiladas
- 4 chicken breasts
- 1 onion
- 1/2 pint sour cream
- 1 can tomato sauce
- 1 tbsp chili powder
- 1 tbsp dried parsley
- 1 cup cheddar cheese
- 1 clove garlic
- 8 tortillas
- 1 jar taco sauce
- black pepper
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium, non-stick skillet pan over moderate heat, cook the chicken until is no longer pink and the juices run clear. Cube the chicken and return it. Add the onion, Cheddar cheese & sour cream, mix them and add parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in water the tomato sauce with chili powder, salt and pepper, add also garlic.
- Roll even numbers of the mixture from the tortillas. Organize in a baking dish. Cover sauce and add Cheddar cheese. Bake uncovered for 20 minutes. Cool for 10 minutes before serving.