Skip to main content

Best chicken enchiladas

By



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♡
☆✿░S░H░A░R░E░✿☆
           ♡░T░O░♡         ☆✿░S░A░V░E░✿☆
☆♡*•Pass it on•*♡☆
☆♡Thanks for sharing♡☆

Please go to the links below and subscribe or join. Copy and paste.

Thank you

Like the page with my recipes and videos.
My blog, where you can find a lot of my recipes. Over 💯 recipes...
Twitter
Check out Mama in The Kitchen (@SweetnPetite12): https://twitter.com/SweetnPetite12?s=09
I don't have a YouTube link, but you can find me under...
Marisol Alvarado
Mama's in the Kitchen
Thank you
Your's Truly
Mama's in the Kitchen

Comments

Post a Comment

Popular posts from this blog

Arroz con Pollo (Chicken and rice)

By
Arroz con Pollo 3 chicken breast boiled and sliced 1 chile jalapeno 1 tsp. Black pepper 2 c. rice 1 TBSP oil for toasting rice 4 oz. tomato sauce 4 c. Chicken broth or water +2 more after water has reduced ½ TBSP. Knorr Tomate Powder ½ TBSP. Knorr Pollo Powder ½ TBSP. Cumin Powder ½ TBSP Garlic Powder ¼ of a large Onion cut in half 1 of a large Bell pepper cut in half Boil chicken till it's cooked all the way through no pink set aside to cool for a bit then cut into slices. Now Heat oil in a large pot over medium heat add rice, stirring constantly, until golden brown. Add water, jalapeño, spices, Stir in onions, Bell pepper,  tomato sauce, and broth bring to a boil. Add sliced chicken Reduce heat to low, cook about 18-20 minutes after browning once the water has reduced take off of the heat and cover and let the steam finish cooking it about 10 minutes.  Fluff with a fork. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Ma...
2 comments
Read more

Polvorones (Mexican Cinnamon Cookies)

By
Polvorones (Mexican Cinnamon Cookies) 2 cups flour 1/2 cup sugar 1 tsp. baking powder pinch of salt 1/2 cup lard (room temp) 1/2 cup butter (room Temp) 1/2 tsp. vanilla extract 1/2 tsp. almond extract Let's get started In a dry bowl add flour, salt, and baking powder, set aside. Line 2 cookie sheets with parchment paper set aside. Get you standup mixer, to your mixer bowl add butter and lard cream until they are well combined, now add the sugar and extracts, mix well, will look a little broken that's fine. Now add flour mixture and mix for 2 minutes, pour dough mixture onto a dry counter, using your hands work and gather the dough to form a ball, cut in half and refrigerate for at least an hour. Only pull the dough you are going to use leave the rest in the refrigerator. Form small balls of dough (approx. no bigger than 1 inch wide–should be bite size so that you get a minimum of 40 out of the dough) and place them on a cookie sheet. Flour counter lightly roll ou...
Post a Comment
Read more

Papas Ranchera

By
4 medium potatoes, rinse and diced ¼ cup oil 1 small onion 1medium tomatoes, rinse and diced 1 jalapeño, rinse and diced 1/4 cup cilantro, chopped Salt to taste In a pot add oil, let it heat up, then add potatoes, cook and let it toast a bit while it's toasting cover with lid to let it steam and softened, do this until it's all toasty lite brown, and cooked all the way through, now add onions, cilantro and jalapeños cook until translucent, then add tomato and salt.  Serve on a corn or flour tortilla. Enjoy A little taste of South Texas Comfort Food from yours truly ♡Mama in The Kitchen♡ ☆✿░S░H░A░R░E░✿☆            ♡░T░O░♡         ☆✿░S░A░V░E░✿☆ ☆♡*•Pass it on•*♡☆ ☆♡Thanks for sharing♡☆ Please go to the links below and subscribe or join. Copy and paste. Thank you Like the page with my recipes and videos. https://ww...
1 comment
Read more