Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, cheesy chicken enchiladas. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
These lightened cheesy chicken enchiladas have a creamy cheese topping in place of a more traditional enchilada sauce. Home cooks love this six-ingredient chicken enchiladas recipe, because it's extra easy thanks to a clever hack. Your family will love this dish of creamy chicken breast meat and green chili enchiladas baked with cheese.
Cheesy chicken enchiladas is one of the most popular of current trending meals in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Cheesy chicken enchiladas is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook cheesy chicken enchiladas using 11 ingredients and 14 steps. Here is how you can achieve it.
The ingredients needed to make Cheesy chicken enchiladas:
- Make ready 5 boneless skinless chicken breasts
- Make ready 2 bell pepper
- Get 1 white onion
- Make ready 1 can MILD ROTEL TOMATOES
- Prepare 1 can YELLOW HOMINY
- Make ready 6 pieces cooked bacon
- Take 1 packages LIPTION SPANISH RICE
- Prepare 1 brick of cream cheese
- Get 1 can ENCHILADA SAUCE
- Prepare 1 cup SHREDDED MEXICAN CHEESE
- Take 8 large TORTILLAS
Today I am making cheesy chicken enchiladas my favorite way, baking in the oven. The homemade enchilada sauce gravy and the cheese make this a baked comfort. PERDUE® Fresh Boneless Skinless Chicken Thighs. Take a creamy trip to Mexico in your own kitchen!
Steps to make Cheesy chicken enchiladas:
- Preheat oven to 400
- Cut chicken breasts into smaller pieces so they cook faster. put chicken breasts into a deep skillet with about a ¼” of water in the bottom of the pan. cover and cook on medium heat until cooked through.
- While chicken is cooking, make the spanish rice following the directions on the package. leave on the stove on lo heat to cook all the liquid out of it
- Cut the peppers and onions into ¼” pieces
- Cut the bacon into small pieces
- Open the can of hominy, rinse and drain
- Once the chicken has finished cooking, remove from pan and let cool. rinse the pan and place back on the stove. place the onions, peppers, hominy, bacon, and tomatoes in the pan and let simmer.
- Once the chicken has cooled, pull into small pieces and add to the pan
- Add the rice to the pan
- Add the cream cheese (i like to keep it in the freezer before i start so i can cut it into strips so it melts easier)
- Add 1 handful of shredded mexican cheese and stir everything thouroughly
- Take a large baking or roasting pan and line with foil. divide the mixture into 8 servings and wrap each serving with the tortillas. place enchiladas into the pan and drizzle with enchilada sauce and sprinkle shredded cheese on the top
- Bake for 15-20 min, or until the enchiladas start to brown and get crispy
- Remove from oven and serve
Cheese - who doesn't love it and how delicious it really becomes when it's all melted and. See more ideas about Cooking recipes, Cheesy chicken enchiladas, Recipes. Pour the enchilada sauce into a medium saucepan. Spoon a portion of the chicken mixture down the. Homemade chicken & cheese enchiladas mexican food mukbang
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