Classic Chicken Enchiladas
Ingredients:
1 pound boneless, skinless chicken breasts
8-10 flour tortillas
1 can red enchilada sauce
1 cup shredded cheddar cheese
1/2 cup diced onions
1/4 cup chopped cilantro
2 tablespoons vegetable oil
Salt and pepper to taste
Steps:
Preheat oven to 350°F.
Season chicken breasts with salt and pepper. Heat oil in a pan and cook chicken until no longer pink.
Remove chicken from the pan and shred into small pieces.
Heat up enchilada sauce in a small saucepan.
Dip each tortilla into the enchilada sauce, then fill with shredded chicken, onions, and cilantro. Roll it up tightly and place in a baking dish, seam side down.
Once all enchiladas are in the baking dish, pour remaining enchilada sauce over the top. Sprinkle with shredded cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Garnish with additional cilantro and serve hot.
Green Chile Chicken Enchiladas
Ingredients:
1 pound boneless, skinless chicken breasts
8-10 corn tortillas
1 can green enchilada sauce
1 cup shredded Monterey Jack cheese
1/2 cup diced green chilies
1/4 cup chopped fresh parsley
2 tablespoons vegetable oil
Salt and pepper to taste
Steps:
Preheat oven to 350°F.
Season chicken breasts with salt and pepper. Heat oil in a pan and cook chicken until no longer pink.
Remove chicken from the pan and shred into small pieces.
Heat up enchilada sauce in a small saucepan.
Dip each tortilla into the enchilada sauce, then fill with shredded chicken, green chilies, and parsley. Roll it up tightly and place in a baking dish, seam side down.
Once all enchiladas are in the baking dish, pour remaining enchilada sauce over the top. Sprinkle with shredded cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Garnish with additional parsley and serve hot.
Buffalo Chicken Enchiladas
Ingredients:
1 pound boneless, skinless chicken breasts
8-10 flour tortillas
1 cup buffalo sauce
1 cup blue cheese crumbles
1/2 cup diced celery
2 tablespoons vegetable oil
Salt and pepper to taste
Steps:
Preheat oven to 350°F.
Season chicken breasts with salt and pepper. Heat oil in a pan and cook chicken until no longer pink.
Remove chicken from the pan and shred into small pieces.
Heat up buffalo sauce in a small saucepan.
Dip each tortilla into the buffalo sauce, then fill with shredded chicken, blue cheese crumbles, and celery. Roll it up tightly and place in a baking dish, seam side down.
Once all enchiladas are in the baking dish, pour remaining buffalo sauce over the top. Sprinkle with additional blue cheese crumbles.
Bake for 20-25 minutes or until cheese is melted and bubbly.
Garnish with additional celery and serve hot.
Conclusion
Easy Chicken Enchiladas Recipe is a versatile dish that can be customized to suit anyone’s taste buds. Whether you want a classic dish or something with a twist, these recipes will impress even the most discerning foodies. From green chile chicken enchiladas to buffalo chicken enchiladas, these recipes showcase the versatility and deliciousness of this flavorful ingredient. Now it’s time to put on your apron, head to the kitchen and start cooking up a storm!
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