Easiest Way to Cook Perfect Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

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Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style). This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of. Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) Try my chicken enchilada casserole that's perfect for entertaining! I took this to bunko and the ladies loved it! Add half the cheese on top and sprinkle with onion over all. You can have Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style)

  1. You need 1 packages of Corn Tortillas.
  2. You need 2 1/2 cup of Shredded Chicken Breast.
  3. It's 2 can of Green Enchillada Sauce.
  4. It's 2/3 cup of Diced Olives.
  5. Prepare 2/3 cup of Diced Green Chile.
  6. Prepare 1/4 cup of Diced Jalapeño.
  7. You need 1/4 cup of Diced Onion.
  8. Prepare 4 cup of Krafts Mexican Blend Shredded Cheese.

LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. Your family will enjoy this recipe for chicken enchiladas. The dish is easy to cook in the crock pot with layers of The typical enchilada is a corn tortilla stuffed with meat, cheese, and other ingredients, covered with a chili Serve this great tasting chicken dish with a Mexican style rice and a salad.

Chellie Mac's Rockin' Chicken Enchilladas ( Layer Style) step by step

  1. Preheat oven 400°..
  2. Boil 3 - 4 white meat chicken breast. Season with favorite spices ( I use Tony Chachere's Creole Seasoning). After Chicken is cooked thoroughly either shred chicken by simply pulling breast apart strand by strand our finely chopping..
  3. Pour cans of favorite green enchillada sauce ( I use Las Palmas or Victoria brand) into bowl. Dip corn tortillia's into sauce one by one soaking tortilla layer bottom of 12" X 9" pan..
  4. Layer Shredded chicken over tortillas. Add, diced chiles, diced jalapeño, chopped onion, olives, cheese and another layer of soaked tortillas. Repeat 2 times. On top, add last layer of tortillas, spread remaining enchillada sauce on top and cover in cheese and remaining olives. Bake for approximately 30 minutes or until top us golden brown. Serve with sour cream and hot sauce..

Making enchiladas is, hands-down, my favorite way to transform leftovers into an easy, flavorful dinner. You can totally roast your own chicken for enchiladas, but grabbing a rotisserie chicken from the deli at the supermarket will save you a lot of time. Layers of chicken, tortillas, cheese, beans and enchilada sauce create a dig-in favorite. This recipe is so quick and easy, and I always receive a ton of compliments. Soggy enchiladas are the sad result of the tortillas absorbing too much of the enchilada sauce while baking.

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