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We hope you got insight from reading it, now let’s go back to chicken enchiladas recipe. To make chicken enchiladas you only need 12 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to prepare Chicken enchiladas:
- Get 1 whole bone in chicken breast
- Get 1 cube of chicken flavor bouillon
- Use 4 tomatoes
- Take 1 can tomato sauce
- Get 4 chile guajillo
- Prepare 1 cotija cheese or any cheese
- Use 1 sour cream
- Provide 1 lettuce
- Prepare 1 pinch all purpose flour
- Get 1 corn tortillas I use about 10 for 4 people total
- Use 1 corn oil
- Provide 1 salt as desired
Instructions to make Chicken enchiladas:
- Put the chicken breast to cook,add salt and chicken flavor bouillon
- Bring to boil the chiles guajillo and tomatoes untill tender and set aside
- When chicken breast is cooked take it out and let cool of and when cooled off shred it
- With the same water that you cooked the chicken breast add to the blender (not all of it)about 3 or 4 cup,add the chile guajillos,add the tomatoes and the can of tomato sauce and a bit of all purpose flour (just so its not so waterylike) then blend
- Add a lil bit of corn oil to a skillet and the the chile sauce with a colander turn off when hot
- In a small skillet heat corn oil and fry tortilla until golden brown but still pliable,about 10 sec per side,transfer to paper towels to drain
- Put tortilla on work surface,divide the shredded chicken evenly among the tortillas and roll like a cigar
- On the rolled tortilla drizzle sour cream add the chile sauce
- Top with cheese and lettuce and serve immediately
- I like eating them aside with boiled eggs
It's so easy—you need just seven ingredients—and the unexpected addition of cream cheese makes for a rich, creamy white sauce that can't be beat. And of course, it's finished with a bunch of ooey, gooey cheese. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese. Leftover taco meat or picadillo also makes a great filling for enchiladas.
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