03
Dec
Place in a microwave and. In a medium skillet heat 14 inch of olive oil until shimmering.
Wrap tortillas in damp paper towels.
Chicken and cheese enchilada recipe. Directions In a large bowl combine the sour cream soup chilies and olives. Set aside 1-12 cups for topping. Add the chicken 2.
Spoon about 12 cup chicken mixture down the center of each tortilla. Place seam side down in a greased. Bake uncovered at 350 for.
Heat oven to 350F. Place cooked chicken in a large bowl. Add 1 cup of the Mexican cheese all the cheddar cheese 2 cups red peppers chili powder salt and cumin.
Wrap tortillas in damp paper towels. Place in a microwave and. Heat the oven to 350F.
Stir the soup sour cream picante sauce and chili powder in a medium bowl. Step 2 Stir 1 cup soup mixture chicken and cheese in a large bowl. Add enchilada sauce.
Bring to a boil. Cover reduce heat and simmer 5 minutes. Step 3 Combine chicken 34 cup of cheese and cumin tossing well.
Recipe with reduced-fat cheese fat-free sour cream fat-free evaporated milk scallion red pepper flakes chicken breast whole wheat tortilla low-fat cheddar cheese. Lay out a tortilla and spread two tablespoons of sauce over the surface of the tortilla. Add a generous spoonful of the chicken mixture in a line down the center of the tortilla then sprinkle with.
Instructions Preheat oven to 425 degrees. Pour enchilada sauce into a deep skillet and add the minced garlic. Season the chicken breasts with.
Remove the chicken from the sauce and let the chicken and the sauce cool slightly. Use two forks to shred the chicken. Lightly coat the.
Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Step 3 Bake for 15 minutes. Sprinkle with the remaining cheese. Step 4 Bake for 5 minutes or until the cheese is melted.
Place chicken filling in the tortilla and then sprinkle with a tablespoon of cheese. Roll up and place in the casserole dish seam-side down. Continue with remaining tortillas.
If using flour tortillas simply roll fill with chicken and cheese and skip the oil. Assemble the enchiladas by filling each tortilla evenly with the shredded chicken mixture and 1 cup of shredded cheese. Roll the tortillas tightly to close and place in large baking dish seam.
In a medium skillet heat 14 inch of olive oil until shimmering. Using tongs dip a tortilla in the hot oil until coated and cook over medium heat turning once until pliable about 10 seconds.