Chicken Enchiladas

Hey everyone, it's Jim, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Chicken Enchiladas. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Enchiladas is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. Chicken Enchiladas is something which I have loved my entire life. They're fine and they look wonderful.

Many things affect the quality of taste from Chicken Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can have Chicken Enchiladas using 9 ingredients and 7 steps. Here is how you cook it.

Ingredients and spices that need to be Prepare to make Chicken Enchiladas:

1. 4 boneless, skinless chicken breasts
2. 1 (10 oz) can rotel
3. 1 (28 oz) can stewed tomatoes
4. 1 (10.5 oz) can cream of chicken soup
5. 1 (10 oz) can enchilada sauce
6. 2 (4 oz) can green Chile diced
7. 1 (32 oz) chicken cooking stock
8. Your favorite marinade
9. Corn tortillas shells

Steps to make to make Chicken Enchiladas

1. Cut chicken breasts in to strips about 1-2 inches thick. Then place in to marinade and let cool for 30 minutes.
2. Cut up onion and place in a stock pot with butter. Add chicken and cook until chicken is browned.
3. 
4. Add soup, rotel, stewed tomatoes, green Chile’s and chicken stock to pot. Let simmer for about 30 minutes.
5. Remove chicken from pot and place in a bowl to cool. Shred chicken when cool enough.
6. 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.
7. 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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So that is going to wrap it up for this exceptional food Step-by-Step Guide to Make Ultimate Chicken Enchiladas. Thank you very much for reading. I'm confident you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!