How to Prepare Gordon Ramsay Chicken enchiladas

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, chicken enchiladas. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Chicken enchiladas is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. Chicken enchiladas is something which I’ve loved my entire life. They are nice and they look fantastic.

Seriously the best chicken enchiladas ever, made with lots of chicken, cheese, black beans (optional), and my favorite homemade red enchilada sauce recipe. A great new chicken enchiladas recipe for you. This easy chicken enchiladas recipe is an authentic Mexican food staple. Chicken enchiladas is an easy casserole dish made to feed a crowd.

To get started with this recipe, we must prepare a few components. You can have chicken enchiladas using 11 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chicken enchiladas:

1. Take chicken breasts (boneless, skinless )
2. Make ready small onion, chopped
3. Take Bell pepper, chopped and seeded
4. Take small can diced green chiles
5. Take Minced garlic
6. Get cumin(can use less but I love cumin so I use a lot)
7. Make ready water(optional )
8. Take chicken stock (buillion)
9. Get or 3 large cans enchilada sauce. (2 should be plenty)
10. Get grated cheese
11. Get Flour or corn tortillas

Tender roasted chicken gets dressed up with spicy, piquant enchilada sauce, covered in shredded While the recipe relies on shortcut ingredients, the resulting enchiladas certainly aren't short on flavor. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Ever tried chicken enchiladas made with cottage cheese? Our favorite red chili chicken enchiladas!

Instructions to make Chicken enchiladas:

1. Put first 8 ingredients in the crockpot with one large can enchilada sauce. Set on low for 8-10 hours or on high for 4-6.
2. When the chicken is done, preheat the oven to 350 °.
3. Pull chicken out and let rest on the counter for 5 minutes or so. Then shred and put back into the sauce.
4. Spray a large casserole dish with cooking spray.
5. Put a couple spoonfuls of enchilada sauce in bottom of dish and spread it around so it leaves a thin layer of sauce.
6. Lay a tortilla down and put a couple spoonfuls of mixture in the middle and roll it up. (Feel free to throw cheese in before you roll) place in dish seam side down.
7. Repeat until mixture, or tortillas, are gone…or until you have enough enchiladas. (Filling is easy to save and store!)
8. Cover the naked enchiladas with more enchilada sauce and sprinkle with as much or as little cheese as you want .
9. throw those bad boys into the oven for 30 minutes… done! Enjoy!

Ever tried chicken enchiladas made with cottage cheese? Our favorite red chili chicken enchiladas! I recall often eating these chicken enchiladas with very little cheese on them. (My mom, bless her soul, has no recollection of the chicken enchiladas without. Chicken enchiladas with coriander, avocado and soured cream make for happy faces and full You can make the sauce ahead of time for these chicken enchiladas, served with coriander, avocado. We can't decide what we're more excited about: saucy or cheesy?

So that is going to wrap this up with this exceptional food chicken enchiladas recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!