Chicken Enchiladas. Fill Your Cart With Color Today! Get Inspired On Our Official Site. Roll even amounts of the mixture in the tortillas.
Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. A family favorite, these chicken enchiladas are made healthier by using reduced-fat cheese, and adding beans and bell peppers, and using whole wheat tortillas. Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. You can cook Chicken Enchiladas using 8 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Chicken Enchiladas
- Prepare 6 lbs of ground chicken or turkey.
- Prepare 2 cans of black beans.
- It's 2 cans of rotel.
- Prepare 2 packs of Goya Mexican rice.
- You need 24 of tortilla burrito.
- Prepare 1 cup of taco seasoning.
- Prepare 32 ounce of Mexican cheese.
- It's 60 ounce of Enchiladas sauce.
Wrap corn tortillas in foil and warm in the oven. Bring broth to a boil in a saute pan. Set chicken into broth with bay and oregano and onion. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas.
Chicken Enchiladas instructions
- Brown ground chicken and drain fat..
- Add taco seasoning and water. Let simmer 20 min..
- Cook rice. Follow rice directions. When cooked add to meat mixture..
- Add black beans and rotel to meat. Heat to boiling.
- Fill tortilla with meat mixture and roll. Place on greased pan.
- When pan is full pour enchiladas sauce over enchiladas and then cover with cheese..
- Bake 20 min to let cheese melt and heat everything up..
- Serve with chips and salsa.
Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese. Leftover taco meat or picadillo also makes a great filling for enchiladas. You can use beef or turkey for this. Spoon chicken mixture evenly down centers of tortillas. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.
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