Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to prepare a special dish, easy chicken enchiladas (non-traditional). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Stir in the chicken, beans and chiles. Boil chicken until it falls apart, then shred. Roll up each tortilla tightly; place seam side down in baking dish.
Easy Chicken Enchiladas (non-traditional) is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Easy Chicken Enchiladas (non-traditional) is something that I’ve loved my entire life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook easy chicken enchiladas (non-traditional) using 11 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Easy Chicken Enchiladas (non-traditional):
- Get 600 g chicken breast
- Get 2 teaspoons cumin powder
- Prepare 2 teaspoon garlic crushed
- Make ready 1 tablespoon bbq spice
- Prepare 1 red capsicum
- Make ready 1 jar (300 g) tomato pasta sauce
- Make ready 16 soft corn tortillas
- Take 1 cup shredded Pizza cheeses
- Make ready vegetable oil
- Make ready For Garnish: cilantro, chopped scallion, sour cream, jalapeño and chopped tomatoes
- Make ready Serve with Spanish rice and beans
Fill tortillas with the mixture, roll and place into the prepared baking dish. I'm going to go out on a limb here, and say, over the years, I've become quite good at making homemade enchiladas. Tops Friendly Markets provides groceries to your local community. In a medium, non-stick skillet pan over moderate heat, cook the chicken until is no longer pink and the juices run clear.
Instructions to make Easy Chicken Enchiladas (non-traditional):
- 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.
- 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.
- Garnish with cilantro, scallion, sour cream and chopped tomatoes. - Best serve with Spanish rice and beans.
Cube the chicken and return it. Add the onion, Cheddar cheese & sour cream, mix them and add parsley, oregano, and ground black pepper. Shredded succulent chicken with a green chile enchilada sauce, encased in crispy tortilla and baked to perfection. Perfect for an easy weeknight meal. These creamy chicken enchiladas are delicious!
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