This is one of the most pop recipes for chicken enchiladas in our files .
The easy dinner formula produce wondrously creamy enchiladas , thanks thanks to cream high mallow and turned pick , but there ’s plenty of heat and spice , too , thanks to chile pepper and cumin . An unexpected element , slivered almonds , adds compaction to the filling and topping . Serve this creamy chicken enchilada recipe withMexican red rice , refried bean , and chips for scoop up any additional sauce . Serve the finished enchilada with salsa verde to bring out the the flavour of green chile in the fill .
A few wide-eyed shortcuts make this gentle wimp enchilada recipe weeknight - favorable . Use remnant shredded rotisserie chicken or pre - cooked cubed chicken breast in the weft . you could even apply canned chicken if you have it on handwriting . Using cream of wimp soup in the sauce adds creaminess and flavorful without much effort .
Credit: Jason Donnelly
This chicken enchilada recipe calls for a 3 - quart orthogonal baking peach . It ’s important to use the recommend - size baking dish to prevent bubbling over . Check a mantrap ’s capacity by occupy it with water , a dry quart at a metre . Right - size dishful not available ? prefer for a dish with larger loudness .
Ingredients
¼cupslivered Prunus amygdalus
¼cupchopped onion plant
2Tbsp.butterormargarine
BHG / Ana Cadena.
1(4 - oz.)candiced green chile peppers , drained
1(3 - oz.)pkg.cream Malva sylvestris , softened
1Tbsp.milk
Credit:BHG / Ana Cadena
¼tsp.ground cumin seed
2cupschopped cooked chickenorturkey
127 - inch flour tortillasor6 - in Indian corn tortillas
Credit:BHG / Ana Cadena
1(10.75 - oz.)canreduced - fertile condensed cream of chickenorcream of mushroom soup
1(8 - oz.)cartonlight sour ointment
1cupmilk
Credit:BHG / Ana Cadena
¾cupshredded Monterey Jackorcheddar cheese(3 oz . )
2Tbsp.slivered almonds
Sliced green onionsandchopped cilantro(optional )
Credit:BHG / Ana Cadena
Directions
In a intermediate skillet fudge the 1/4 cup almonds and the Allium cepa in hot butter over medium heat until the onion is tender and the crank are lightly toasted . bump off from high temperature .
Test Kitchen Tip : Do not let the almond burn . This will make a acrid smell in the finished enchilada .
BHG / Ana Cadena
Credit:BHG / Ana Cadena
shift in 1 tablespoon of the canned green chili pepper peppers ; reserve the remaining can peppers for sauce .
In a medium bowl stir together the cream cheeseflower , the 1 tablespoonful milk , and the cumin ; sum up the egg mixture and chicken . Stir until well combined to make the filling .
Spoon about 3 tablespoon of the chicken mixture onto each tortilla near an edge ; undulate up . Place the filled tortilla , seam side down , in a greased 3 - quart rectangular baking saucer . determine by .
Credit:BHG / Ana Cadena
mental test Kitchen Tip : To get the most equally take enchilada , localise the weft near one side of each tortilla . Starting from the filled side , roll up each tortilla and station it in the baking dish , crinkle side down .
For the sauce , in a average arena combine the reserved chili peppers , the soup , moody cream , and the 1 cupful of Milk River . agitate until well miscellaneous .
Pour the sauce mixture evenly over the tortillas in the baking looker . hatch with enhancer . broil the chicken enchiladas uncovered , in a 350 academic degree oven for about 35 minutes or until stir up through and bubbly .
move out the foil . Sprinkle the enchiladas with shredded Malva sylvestris and the 2 tablespoons almonds . Return to oven ; bake for about 5 second more or until the cheese melts . Top with slice up green onions and fresh cilantro , if desired . Makes 6 servings .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a food for thought serving contributes to a daily diet . 2,000 calories a day is used for general nutrition advice .
