How to Prepare Perfect Easy Chicken Enchiladas (non-traditional)

Easy Chicken Enchiladas (non-traditional). Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Roll up each tortilla tightly; place seam side down in baking dish.

Easy Chicken Enchiladas (non-traditional) A quick, very easy, low clean up way to make enchiladas. I adapted this from a few other recipes. We prefer flour tortillas but you can use corn. You can cook Easy Chicken Enchiladas (non-traditional) using 11 ingredients and 3 steps. Here is how you cook that.

Ingredients of Easy Chicken Enchiladas (non-traditional)

  1. Prepare 600 g of chicken breast.
  2. You need 2 teaspoons of cumin powder.
  3. It's 2 teaspoon of garlic crushed.
  4. Prepare 1 tablespoon of bbq spice.
  5. It's 1 of red capsicum.
  6. It's 1 jar (300 g) of tomato pasta sauce.
  7. It's 16 of soft corn tortillas.
  8. It's 1 cup of shredded Pizza cheeses.
  9. Prepare of vegetable oil.
  10. You need of For Garnish: cilantro, chopped scallion, sour cream, jalapeño and chopped tomatoes.
  11. Prepare of Serve with Spanish rice and beans.

You can always substitute fresh cooked ground beef, turkey or chicken for the canned meat. To make this enchilada recipe, here's what you need: Tortillas: I typically use store-bought corn tortillas, but you could also use flour tortillas if you prefer. If you want to make your own, here's a recipe for homemade corn tortillas and easy flour tortillas.; Enchilada Sauce: I highly recommend making your own enchilada sauce if you can! Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.

Easy Chicken Enchiladas (non-traditional) instructions

  1. Pre heat oven 200C Sprinkle chicken with cumin, garlic spices, and salt to marinate. Put chicken on a baking tray and bake for 15 -20mins (till cooked through) allow to cool..
  2. Pull chicken breasts apart by hand into shredded strips. Spoon approx 1/4 cup chicken mixture in each tortilla and roll into cigar shape. Place enchiladas snuggled together with on baking tray, then top enchilada with tomato sauce and cheese. Bake for 15 minutes on high (200g) until cheese melts..
  3. Garnish with cilantro, scallion, sour cream and chopped tomatoes. Best serve with Spanish rice and beans..

Add diced chicken and green chiles, and season with a generous pinch of salt and pepper. Pull chicken breasts apart by hand into shredded strips. Place enchiladas snuggled together with on baking tray, then top enchilada with tomato sauce and cheese. Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded cheese, then wrapped in tender tortillas and baked until warm.

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