Recipe of Speedy Chicken & cheese enchiladas
Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Homemade Chicken & cheese enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken & cheese 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 & cheese enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken & cheese enchiladas is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Chicken & cheese enchiladas estimated approx 30 mins.
To get started with this recipe, we have to prepare a few components. You can cook Chicken & cheese enchiladas using 13 ingredients and 7 steps. Here is how you cook it.
so yummy!
Ingredients and spices that need to be Take to make Chicken & cheese enchiladas:
- 1 can cream of onion soup, condensed
- 1/2 cup sour cream
- 1 cup Pace picante sauce
- 2 tsp chili powder
- 1 T onion powder
- 1 T garlic powder
- 1 tsp cumin
- 1 tsp smoked paprika
- 2 cup cooked chicken, chopped or shredded
- 1 1/2 cup shredded monterey jack cheese
- 6 6 in flour tortillas, warmed
- 1 small tomato, chopped
- 1 green onion, chopped
Instructions to make Chicken & cheese enchiladas
- Preheat oven to 375°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
- Stir 1 cup soup mixture, chicken, 1/2 cup cheese and remaining spices in a large bowl.
- Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch greased baking dish.
- Pour the remaining soup mixture over the filled tortillas. Cover the baking dish lightly with foil.
- Bake for 30 minutes or until the enchiladas are hot and bubbling. (After about 20 min, remove foil and sprinkle remaining 1 cup of cheese on top and finish cooking, allowing cheese to melt).
- Top with the tomato and onion and serve.
- Optional: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired. Also optional: 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
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So that is going to wrap it up for this special food How to Prepare Any-night-of-the-week Chicken & cheese enchiladas. Thanks so much for reading. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!