The Best RESTAURANT STYLE RED CHICKEN ENCHILADAS You Can Make at HOME, Claudia’s SPECIAL ♥️
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Today im going to be sharing with you the best restaurant style red chicken enchiladas, now let me tell you if I opened a restaurant this enchiladas will definitely be a Claudia’s Special, they are that good! Nothing beats it☺️????hope you enjoy it as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family its FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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WARNING ⚠️
Making enchiladas can be a little messy, but just clean as you go ????
PRO TIP!!!!
The 2 morita adds a little smokiness if you can’t find them you can substitute for 1 dried chile
chipotle or you can simply skip on it ????
If cheese is at room temperature, it will melt in less than 8 minutes ????
Ingredients: 24 enchiladas
Spice mix:
Salt I used 2 1/2 tsp
2 tsp black pepper
2 tsp ground cumin
2 tsp chipotle powder
1 tsp oregano
Filling:
2 lbs chicken breast(sliced in half)
1 medium size potato; chopped in small cubes
1 carrot;chopped in small cubes
1/2 onion;sliced
1 jalapeño
1 roma tomato
2 minced garlic cloves
For the sauce:
2 chile ancho
2 chile morita
2 chile árbol
3 garlic cloves
1 tsp vinagre
4 tbsp tomato paste
5 cups chicken broth or water
4 tbsp butter(salted or unsalted)
4 tbsp all purpose flour
4 tbsp chili powder
Salt to taste
To assemble:
Oil
24 corn tortillas
Melting cheese of your choice
1 serving of love ????
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Recipes in Spanish :
#enchiladas #enchiladasauce #enchiladasrojas
Easy White Chicken Enchilada Casserole
Do you love enchiladas? Try my Easy White Chicken Enchilada Casserole for a delicious, under 30-minute dinner!
These white chicken enchiladas are so good and so easy to make with flour tortillas, seasoned shredded chicken breast, canned green chiles, Monterey Jack cheese, and a simple white enchilada sauce made with sour cream.
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White Chicken Enchilada Casserole
Baking Instructions:
Bake in the oven at 350 degrees F for 15-20 minutes or until the cheese has melted and the tops of the enchiladas are a light golden brown.
Ingredients:
Chicken Filling
▪️ 2 cups shredded cooked chicken breast
▪️ 1/2 tsp cumin
▪️ 1/4 tsp cayenne
▪️ 1/2 tsp garlic powder
▪️ 1/2 tsp onion powder
▪️ 1/2 tsp oregano
▪️ 1/4 tsp salt
▪️ 1/4 tsp ground black pepper
▪️ 2 cups shredded Monterey Jack Cheese, divided
▪️ 8 medium-large flour tortilla shells (I like to use fajita size)
White Enchilada Sauce
▪️ 14.5 oz can chicken broth (low sodium, preferred)
▪️ 2 tbsp unsalted butter
▪️ 2 tbsp flour
▪️ 1/2 tsp salt
▪️ 1/4 tsp cumin
▪️ 3/4 cup room temperature sour cream (or plain non-fat Greek yogurt)
▪️ 4 oz can diced green chiles (mild or hot, depending on preference)
▪️ 1 cup shredded Monterey Jack cheese
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How To Make Chicken Enchiladas | Easy Chicken Enchiladas Recipe
How To Make Chicken Enchiladas | Easy Chicken Enchiladas Recip
Ingredients for Easy Chicken Enchiladas Recipe
2 chicken breast
3 cup water
1 tablespoon adobo seasoning
1 tablespoon chicken bouillon
1 teaspoon garlic powder
16 oz mozzarella cheese (divided)
19 oz red enchilada sauce
1/2 yellow finely chopped
4 oz green chiles
1/2 tablespoon chipotle in Adobo sauce
1 teaspoon cumin powder
1 teaspoon garlic powder
1 teaspoon chili powder
3 tablespoons cilantro
1/2 lime juice
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How to Make the Best EVER Chicken Enchiladas
How to Make the Best EVER Chicken Enchiladas - Learn how to make tasty Chicken Enchiladas from scratch with this easy-to-follow recipe video. This recipe combines juicy chicken, gooey cheese, and zesty enchilada sauce to create a dish that's sure to please the whole family. Whether you're an experienced cook or just starting out, we'll guide you through the entire process, from shredding the chicken to rolling the enchiladas and baking them to perfection. Plus, you can easily customize the recipe to your liking by adjusting the spice level or adding your favorite toppings. So, put on your apron and let's get cooking! Don't forget to like, comment, and subscribe for more delicious recipes.
Ingredients:
1 Rotisserie Chicken
8 - 12 Small or Large Tortillas
2 cups shredded cheese Mexican Blend
Enchilada Sauce:
2 tbsp. Olive Oil
2 tbsp. All Purpose Flour
2 tbsp. Chili Powder
1/2 tsp. Garlic Powder
1/2 tsp. Ground Cumin
1/2 tsp. Chipotle Chili Pepper
1/2 tsp. Kosher Salt
2 tbsp. Tomato Paste
2 cups Chicken Broth
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Chicken Enchiladas
Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! There's a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with packet spice mixes and bottled enchilada sauce.
The foundation of this recipe is a double duty Enchilada Spice Mix that flavours the homemade Enchilada Sauce and also seasons the chicken filling.
PRINT RECIPE:
Chicken and Bean Enchiladas Recipe
Enchiladas are a comforting Mexican dish, made with tortillas rolled around various fillings, covered with chili sauce and cheese and baked until cheese is melted. They are usually garnished with fresh green onion, cilantro and sour cream.
To print the recipe check the full recipe on my blog:
Ingredients
Makes 6 servings
6 flour tortillas (8 inch-20cm)
Enchilada sauce
2 tbsp (30 ml) vegetable oil
1 small onion,chopped
2 garlic cloves, minced
1 tbsp (10g) flour
2 tsp (6g) chili powder
1/2 cup (120g) tomato paste
2 cups (500ml) chicken stock
1/2 tsp (1g) ground cumin
1/2 tsp (1g) ground coriander
1/2 tsp (1g) oregano
1 tsp (5g) salt
Chicken Bean Filling
2 cups (300g) chicken breast, cooked and shredded (from about 1 pound uncooked chicken breast)
1 red chili pepper, chopped
1 cup (100g) cheddar cheese, grated
3/4 cup (180g) enchilada sauce
1/2 cup (90g) red kidney beans, cooked
fresh cilantro, chopped
Topping
Remaining enchilada sauce
1 cup (100g) cheddar cheese, grated
Optional Garnish
Fresh cilantro or parsley
sour cream
spring onion, chopped
If you want to do everything from scratch, you can prepare the chickn stock and tortillas one day in advance. For homemade tortillas you can find the recipe here: Refrigerate and use the next day for assembling the enchiladas.
1. Prepare enchilada sauce. In a saucepan heat oil over medium heat. Add onion and garlic and cook for about 5 minutes until soft.
2. Add flour and cook for 1 minute.
3. Add chili powder, tomato paste, chicken stock, and spices:oregano, coriander, cumin and salt. Stir to combine.
4. Bring to a boil then reduce to a simmer for 15 minutes. Set aside and use when needed.
How to prepare the Enchilada casserole:
5. Preheat oven to 350 F (180C).
6. Grease with oil or butter a 8X12 (20x30cm) baking dish. Place a small amount of sauce on the bottom of the baking dish.
7. Prepare the ingredients for the filling, the cheese, red chili pepper, beans, and shred the cooked chicken breast.
8. Place shredded chicken in a large bowl, add red chili pepper, beans, cheese and enchilada sauce. Stir to combine.
9. Place some chicken bean mixture in center of tortilla, roll up and place into the prepared baking dish, seam-side down.
10. Repeat with remaining tortillas.
11. Pour remaining enchilada sauce over enchiladas. Sprinkle with remaining cheese.
12. Bake for 30 minutes until the cheese is melted.
13. Serve with chopped cilantro/parsley, chopped green onion and sour cream.
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