Simple Way to Prepare Any-night-of-the-week Chicken Enchilada
Hello everybody, hope you're having an incredible day today. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Homemade Chicken Enchilada. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Chicken Enchilada, 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 Enchilada 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 Enchilada is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can cook Chicken Enchilada using 8 ingredients and 10 steps. Here is how you can achieve it.
I love Mexican food. I had this at a Mexican restaurant and tried making it myself. After many times, I came up with my own version.
The chili con carne.
You only really need half of the tomato sauce, so you can use leftovers as a pasta sauce, in a chicken tomato simmer, etc. Recipe by remies
Ingredients and spices that need to be Make ready to make Chicken Enchilada:
- 5 Tortilla sheets
- 1 Chicken breast
- 500 grams Chili con carne
- 1 can Canned tomato
- 1 it's spicy, so (to taste) Enchilada sauce (if you don't have any, salsa)
- 2 Soup stock cubes
- 4 tbsp Tomato puree
- 300 grams Easy melting cheese
Instructions to make Chicken Enchilada
- Buy tortillas.
- Also buy enchilada sauce. If you can't find it, salsa also works.
- Boil chicken breast and cut into fine pieces. Chicken tenders are also okay.
- I used leftover frozen chili con carne.
https://cookpad.com/us/recipes/149675-quick-and-easy-chili-con-carne-dogs
- Put the chili con carne and the chicken in the tortilla and wrap it up neatly.
- Once wrapped, line them in a heat-resistant container.
- Put the canned tomatoes in a frying pan. Add the enchilada sauce (about 5 tablespoons worth), the soup stock cubes, tomato puree and mix well.
- Add half of the tomato sauce from Step 7 to the tortillas in Step 6. Top with plenty of easy-melting cheese.
- Put in the over and bake for 15 minutes at 480°F/250°C. Once the cheese has melted and has a nice golden brown color, it's finished.
- This can be served as-is.
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