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Best chicken enchiladas




1 small can of hatch chile
30 oz. can of cream of chicken
4 cups cooked shredded chicken I used chicken thighs
1 medium onion diced
1/4 of each bell peppers...green, red, yellow, & orange
2 tsp. Of each spice... Ground Cumin, garlic powder, knorr pollo
Chicken broth from where you boiled the chicken
2 cups shredded cheese (I used Monterey cheese)
20 corn tortillas soften in oil
6 oz. Velveeta Cheese

In a large pot over medium heat add about 2 tbsp. oil and let it heat up a bit then add chicken, onions, and bell peppers, cook until onion is translucent stir often do not leave unattended.

Once onion is cooked add the dry spices mix and cook for 2 minutes then pour 1/2 cup of the chicken broth mixture and cook until all of the broth has reduced and evaporated, set aside.

In a pan add cream of chicken, Velveeta Cheese, and 1/2 cup of chicken broth, you can add more cheese,  it just depends on how cheesy you want it, I like the mixture to be creamy and cheesy mix over medium heat stirring constantly, once the cheese is melted set aside.

In a small pan add oil about a 1/4 cup heat it up and dip one corn tortilla at a time for about 30 seconds at a time on each side, flipping it over once take out let it drip the extra oil back into the pan place on a plate, repeat with the rest of the corn tortillas, once the tortillas are softened you are ready to make enchiladas.

Place a tortilla on a plate fill the tortillas with chicken mixture and sprinkle with Monterey cheese roll and place on a baking dish or in another plate (I used another plate and warmed them up in the microwave just long enough to melt the cheese inside the tortillas) pour cheesy enchilada sauce over the completed warm enchiladas and spread evenly over the top, garnish with Pico De Gallo and avocado, serve with rice and beans.

But if using a baking dish then roll the tortilla and place in the baking dish. repeat until enough tortillas fill your baking dish – or until the chicken mixture is all used up, pour cheesy enchilada sauce over the completed enchiladas and spread evenly over the top, covered with foil and bake for 15-20 minutes, remove foil for 5 minutes, cook until sauce is bubbling, tortilla edges might be slightly crisp if you do not pour sauce all over...

Enjoy

A little taste of South Texas Comfort Food from yours truly
♡Mama in The Kitchen♡
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