Chicken Enchiladas Recipes

Most of us have a craving for particular meals on occasion. One of the cravings I had formed recently was for Mexican Food, not just any Mexican Food but Chicken Enchiladas made with flour tortillas. Therefore began a search for a formula that might work for me. I discovered one that seemed interesting, however, it seemed like a large recipe and it needed some small adjustments. I have the tweaking straight down, but now I need to work on the amount. Next came a search from the internet for another recipe, because it never hurts to make an assessment. I found one that looked encouraging on Delish. com. Obviously, there were a few modifications that may be made to it as well. They are both very easy recipes to create and are best when consumed right after they are made (the food quality seems to weaken some when frozen). Listed below are the two really yummy, simple to make Chicken Enchiladas I came across and adapted to my personal taste.

Both recipes demand chopped cooked chicken. My personal favorite way of preparing the poultry is to roast it inside the oven. This gives the poultry more depth of taste. Use boneless skinless chicken breast breasts that have been thawed and dried; place them on a rimmed cookie sheet and drizzle them with olive oil. Rub the oil over the chicken ensuring each piece is very well coated, then sprinkle these Mrs. Dash Salt Alternative. I prefer the original flavor. Put them in a 400-degree range for about 20 minutes. Following cooling, they are ready for cutting up for your recipe.

Easy Poultry and Cheese Enchiladas

· 1 can cream of chicken soup

· ½ cup sour cream

· 1 cup Pico de Valentón

· 1 can cut green chilies

· two teaspoons chili powder

· 2 cups chopped prepared chicken

· 3/4 glass shredded Colby jack parmesan cheese

· 6 flour tortillas (6 inches) (warmed)

· 1 small tomato sliced

· 1 green red onion sliced

1. Heat cookware to 350 degrees. Mix soup, sour cream, Ángulo de Gallo, green chilies and chili powder collectively in a medium-sized bowl.

2. installment payments on your Stir one cup in the soup mixture, chicken and ½ cup cheese within a large bowl.

3. Separate the chicken mixture equally among the tortillas. Roll all of them up and place them in a 9x13 sprayed casserole dish. Put remaining soup over the packed tortillas. Top with remaining ¼ cup Colby jack parmesan cheese.

4. Bake for forty minutes or until warm and bubbling. Top with tomato vegetables and green onion.

5. You could add ½ glass drained and rinsed dark beans and ½ glass drained corn to the soups mixture before filling the tortillas. (A delicious addition).

Serve these with a thrown salad of greens as well as your meal is complete

I really hope you enjoy these enchiladas and can make your own changes to the recipe.

Keep reading for my own experiment with the other formula.

Chicken Enchiladas Part 2

This recipe came from a buddy who had made them like a gift for a family member. We enjoyed them so much that she shared her menu with me. The recipe offered four hearty appetites with plenty leftover. They are ideal for the lunch box the following day, but I thought freezing jeopardized the quality. The original recipe required a large can of boned chicken. That would definitely work nicely in a pinch; however, I favor to roast chicken chest if I have enough time.

Chicken breast Enchiladas II

· a few boneless/skinless chicken breasts roasting and chopped (or you large can chicken drained)

· 3 cubes rooster bouillon

· 24 oz. sour cream

· a couple of - 4-ounce cans cut green chilies

· 11/2 lb. shredded Colby jack port cheese

· 1 bundle (8) burrito sized flour tortillas

· ¼ teaspoon. onion powder

· ¼ tsp. garlic powder

· ½ tsp. cumin

1. Chop the chicken (If using canned chicken drain it and shred this using a fork).

2. Warmth 3or4 Tbsp of drinking water in the microwave and add bouillon cubes to dissolve. (If using canned chicken make use of the drained liquid and warmth in the microwave).

3. Combine chicken, sour cream, renewable chilies, dissolved bouillon cube, and seasonings.

4. Teaspoon 2 heaping Tbsp. of mixture onto one part of the flour tortilla, add 2 Tbsp. of mozzarella cheese and roll burrito design. Place on a greased biscuit sheet with sides. Do it again with remaining tortillas.

5. Spread remaining mixture along with filled tortillas and covers with cheese.

6. Cook at 375 degrees intended for 35 minutes until fantastic and bubbly.

Delicious once topped with your favorite salsa.

Calories and fat could possibly be cut by using both excess fat-free or light bitter cream and cheese. Likewise, there are also fat-free tortillas available.

Try these quality recipes and add your own variants to them to make them the owner. The second enchilada menu can easily be cut down to make that more manageable, just halve the ingredients.