Panchos Mexican Buffet Copycat Food

PANCHOS SOUR CREAM ENCHILADA RECIPE

Steps:

• After defrosting your chicken breast, shred it into thin slices. Once your chicken breast is shred, take a gallon-sized plastic bag and place the chicken inside. Pour the seasonings and powder into the bag. Fill it with water and massage the seasoning mix into your chicken. Store in the fridge for at least 24 hours before cooking.
• You can omit this entire step and cook the chicken the same day you marinate it. However, marinating your chicken for 24 hours gives it time to soak in the flavors.
• During the second step, you should preheat your oven to at least 350 degrees Fahrenheit and cook the shredded chicken on the skillet. Add a little bit of oil and make sure that there is no pink inside! Cut the onion and add it to the skillet for extra flavor and crunch. Add the Chili peppers to the skillet and cook until they are golden.
• After you let the chicken and vegetable mix cool, you can add chicken to the tortillas and roll them up to make enchiladas. Set them down in the baking pan side by side. Repeat until all 10 are filled with the chicken mix.
• Add the liquids into one bowl and mix them well. The sour cream and cream of chicken soup should blend together effortlessly. Once the mixture is well blended, you can add it to your baking pan with the enchiladas.
• Sprinkle shredded cheese on top of your Panchos enchiladas, and bake for twenty minutes. Add a timer so you don't forget!

COPYCAT PANCHO'S DRESSING RECIPE

Steps:

• Place all ingredients in a blender (or use immersion hand blender) and liquefy.
• Enjoy.