Chicken Enchilada is a very easy and quick supper to make.
Ingredients chicken Enchilada:
♠ 1/3 cup + one tablespoon vegetable oil
♠ a dozen six-inch tortillas (corn)
♠ one medium chopped onion
♠ one medium-size chopped green bell pepper (with seeds)
♠ half teaspoon dried oregano herb
♠ half teaspoon basil (dried)
♠ three ten ounce cans purchased enchilada sauce
♠ three cups cooked chicken (shredded)
♠ three cups packed grated Monterey Jack cheese (about 12 ounces)
♠ Sour cream
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Chicken Enchilada Recipe:
Heat 1/3 cup veg oil in substantial little skillet over medium heat. Utilizing tongs, include 1 tortilla and cook until tendered, turning once, around 15 seconds for every side. Exchange tortilla to paper towels and deplete well. Rehash with remaining tortillas. Heat remaining 1 tablespoon vegetable oil in substantial vast skillet. Include onion, pepper, oregano and basil and cook until onion and pepper are delicate, around 5 minutes. Season to taste with salt and pepper. Oil 33x23x5 cm glass heating dish. Spoon 1/2 glass enchilada sauce into dish. Place inadequate 1/4 container chicken in focus of 1 tortilla. Sprinkle with 1 tablespoon onion blend. Put aside 1/2 glass cheddar for fixing. Spoon 2 tablespoons cheddar on chicken. Move up tortilla and spot crease side down in arranged dish. Rehash with remaining tortillas, chicken, onion blend and cheddar. Pour remaining sauce over enchiladas. Sprinkle with held 1/2 container cheddar. Spread with foil. (Can be made 1 day ahead. Chill.)
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Preheat stove to 350 F. Prepare enchiladas, covered until sauce bubbles and cheddar softens, around 35 minutes. Serve hot with sour cream.
Enjoy the hot delicious Chicken Enchilada. The overall cooking time is max 45 minutes. We hope you will try it at home and let us know how was it.
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