Recipe of Chicken Enchiladas in 16 Minutes for Mom

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, chicken enchiladas. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Chicken Enchiladas is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chicken Enchiladas is something which I’ve loved my entire life.

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To get started with this particular recipe, we must prepare a few components. You can have chicken enchiladas using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Chicken Enchiladas:

1. Take 1 large onion, chopped
2. Prepare 1/4 cup green pepper, chopped
3. Prepare 6 tbsp butter
4. Prepare 1/2 cup all-purpose flour
5. Make ready 3 cup chicken broth
6. Make ready 10 oz can diced tomatoes
7. Make ready 2 tbsp jalapeño peppers, chopped
8. Prepare 1 tsp ground cumin
9. Take 1 tsp chili powder
10. Prepare 1/2 tsp garlic powder
11. Make ready 1 packages cream cheese (8 oz), cubed
12. Take 8 cup chicken, cooked and cubed
13. Take 6 cup Monterey Jack cheese, shredded
14. Take 15 large tortillas

Pile chicken mixture into warm corn tortillas and roll. Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with cheese. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food.

Instructions to make Chicken Enchiladas:

1. In a large skillet, saute onion and green pepper in butter until tender. Stir in flour until blended. Gradually stir in broth.
2. Bring to a boil, cook and stir for 2 minutes. Reduce heat and add the tomatoes, jalapeno pepper, and seasoning. Cook for 5 minutes or until heated through. Stir in cream cheese and shredded cheese until melted. Stir in Chicken
3. Spoon 1/2 cup down the center of each tortilla. Fold ends and sides over filling place into greased 13 inch by 9 inch baking dish and bake at 350°F for 30 minutes.
4. Option: If desired, instead of baking, freeze enchiladas in air tight freezer bags. And bake from frozen for 35 minutes as as above.

If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own. Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. Prepare your enchilada sauce.; In large sauté pan, heat oil over medium-high heat.

So that is going to wrap it up for this special food chicken enchiladas recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!