Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, cheesy chicken enchillada. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
cheesy chicken enchillada is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. cheesy chicken enchillada is something that I have loved my entire life.
With its medium body and lively acidity, this white wine slices through creamy dairy products, like cheese and yogurt. Roll up the tortillas around the filling and place seam-side down in the baking dish. The chicken for the filling simmers in enchilada sauce until cooked through and tender enough to shred with a fork, infusing it with delicious flavor.
To begin with this recipe, we must first prepare a few ingredients. You can have cheesy chicken enchillada using 6 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make cheesy chicken enchillada:
- Prepare 1 can enchilada sauce
- Take 1 can fiesta cheese soup
- Take 1 cup cheddar cheese shredded
- Make ready 1/4 can milk
- Make ready 8 flour tortillas any size
- Make ready 3 large boneless chicken breast
Sprinkle shredded cheese evenly over enchiladas. A creamy filling of chicken, sour cream, and cheese gets an added "kick" stirred into it with Pace® Picante Sauce. Rolled up in tortillas and baked until bubbly, these enchiladas couldn't be easier, or any more delicious. Chef Tip: Try this shrimp version with a smoky kick!
Steps to make cheesy chicken enchillada:
- heat chicken in water that almst covers it and cook till tender and soft
- preheat oven to 350
- shred chicken up and add to bowl
- add fiesta cheese soup and milk
- now add half can of enchilada sauce and stir everything up
- now take tortilla and add chicken mixture and about tablesppon of cheese and roll up placing in dish with edge down
- continue this till done
- now add last of enchilada sauce to top of tortillas poring on them all
- if any chicken mixture left layer it on top of shells also
- now ad remaining cheese
- bake for about 15 minutes
I always use my pressure cooker for cooking the chicken when making enchiladas, so much easier and chicken turns out so moist and easily shreds. Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It's real comfort food! —Melanie Burns, Pueblo West, Colorado Directions. I'm obsessed with Chicken Enchiladas, so I loved this easy skillet version! I used my homemade enchilada sauce which I usually double and keep in the freezer because it's so dang good, but you can use jarred if you wish!.
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