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Before you jump to Chicken Enchiladas recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Deciding to eat healthily offers great benefits and is becoming a more popular way of living. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as people suffer from conditions such as heart disease and high blood pressure. While we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. People typically think that healthy diets call for much work and will significantly alter the way they live and eat. It is possible, however, to make several simple changes that can start to make a good impact on our daily eating habits.
Initially, you must be extremely careful when you are shopping for food that you don’t automatically put things in your cart that you no longer want to eat. For example, has it crossed your mind to check how much sugar and salt are in your breakfast cereal? One nutritious option that can give you a great start to your day is oatmeal. Add fruits or spices to improve how the oatmeal tastes and now you have a breakfast that can be a usual part of your new healthy eating regimen.
Thus, it should be fairly obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to chicken enchiladas recipe. To cook chicken enchiladas you only need 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchiladas:
- Get boneless, skinless chicken breasts
- Use can rotel
- Take can stewed tomatoes
- Get can cream of chicken soup
- Prepare can enchilada sauce
- Take can green Chile diced
- Use chicken cooking stock
- Get Your favorite marinade
- Prepare Corn tortillas shells
Instructions to make Chicken Enchiladas:
- Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes.
- Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
- Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
- Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
- Put heavy whipping cream in small saucepan and warm. Dip corn tortillas in warm cream and fill with chicken and some cheese. Roll up and place in pan with some of the sauce left over from chicken.
- Top with cheese and bake at 350 for 30 minutes or until bubbly. Put just a small amount of enchilada sauce on top if desired. I use the stewed tomatoes and some of the sauce from chicken pot.
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