Amazing Chicken Enchiladas Food

AMAZING CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees. Line baking sheet with parchment paper and place chicken breasts over top. Sprinkle both sides with fajita seasoning, salt, pepper and olive oil. Rub spices and oil into meat and bake 35-40 minutes or until completely cooked through. Set aside to cool.
• Shred chicken*, discarding any extra fat pieces or tough bits. Place into a large bowl. Combine with cream cheese, queso**, cumin, and salt. Set aside.
• In a medium bowl, whisk salsa verde with sour cream until mostly smooth. Spread about 1/4 cup of sauce across the bottom of a 9x13 glass baking dish.
• Fill 7 tortillas evenly with filling, add in about 2 tablespoons of cheese, roll, and place into baking pan. You should use all the chicken filling and 6 oz of cheese.
• Pour sauce over top of enchiladas and top with remaining 6 oz. cheese.
• Bake at 350 for 20 minutes or until cheese is hot and bubbly. Serve hot.
• *After my chicken was cooked and shredded, I have a scant 4 cups. If you wanted to buy a rotisserie chicken and shred that to save time, go right ahead!**My queso was pretty pourable coming right out of the fridge, however, if yours is more solid, microwave it briefly with the cream cheese (if its cold too) to soften them both up.

CHICKEN ENCHILADAS

Steps:

• Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
• Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
• Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
• Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
• Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

CHICKEN ENCHILADAS

Steps:

• Heat 2 tbsp of the oil in your largest pan, then fry the onions, peppers, chopped chilli and coriander stalks with half the garlic for 10 mins until soft. Stir in 2 tsp ground coriander and 2 tsp cumin seeds, then fry for 1 min more. Meanwhile, in another frying pan, fry the chicken in the remaining oil, in batches, until browned - add it to the pan of veg as it is done.
• Stir the beans, sweetcorn, coriander leaves and 150ml of the passata into the veg and chicken. In a bowl, mix the rest of the passata with the other crushed garlic clove, the remaining spices and the sugar, then set aside.
• To assemble, lay the tortillas onto a board and divide the chicken mixture between them, folding over the ends and rolling up to seal. Divide the passata sauce into the dishes you are using, then top with the enchiladas. Dot over the soured cream, sprinkle with grated cheese and scatter with the sliced chilli.
• Cool and freeze (see freezing tips, below) or, if eating straight away, heat oven to 200C/180C fan/gas 6, then bake for 30 mins, scattering with more coriander leaves to serve, if you like.

AWESOME ENCHILADAS!

Steps:

• Preheat oven to 375 degrees.
• To make the sauce: Melt butter in a sauce pan, then add chili powder, flour, and salt. Stir until smooth.
• Add garlic and stir in water and tomato paste (may have to use a whisk). Simmer until thick.
• To make the filling: Cook ground beef with the onion, then drain. Add taco seasoning. Add approximately 1/2 cup of enchilada sauce to the meat.
• Place the beef and cheese in each tortilla and roll up. Pour the enchilada sauce on top and bake for 25 minutes.