THE BEST CHICKEN ENCHILADA
Thanks, Sarah, for giving me this recipe!! Usually enchiladas are dry and bland, especially the next day. But this recipe is the exception...moist and spicy and fabulous. You won't be disappointed!
Provided by Chef Lindsay
Categories South American
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix chicken, salsa, beans, and 1 Celsius cheese in a bowl.
- Pour 1/2 the cream into a 9X13 dish and dip each tortilla in, both sides, till fully coated.
- Next put chicken filling and cheese in the tortilla and roll up.
- Place rolled up tortillas into the 9X13 dish and dump extra filling and cheese on top.
- Pour the rest of the cream on top of the tortillas, making sure not to go more than 3/4 high in the dish (otherwise it will spill during cooking!).
- Cook at 350 degrees for 30-45 minutes.
- Serve with limes, rice, avocado, cilantro.
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jamie henry
[email protected]Overall, this is a good recipe, but it could use some tweaking.
Jack Marutla
[email protected]The chicken enchiladas were a bit dry. I think I should have cooked the chicken for a shorter amount of time.
Kyori Flowers
[email protected]This recipe was a little too bland for my taste. I think next time I'll add some extra spices to the sauce.
Aliia Ormonova
[email protected]Just made this for dinner and it was a hit! My family loved the creamy, cheesy sauce and the tender chicken. I'll definitely be making this again.
Jawadahmed Khan
[email protected]I'm always looking for new enchilada recipes, and this one didn't disappoint. The chicken was cooked perfectly and the sauce was flavorful. I also liked the fact that this recipe used corn and black beans, which added a nice touch of sweetness and te
ssegawa brian
[email protected]This chicken enchilada recipe is a keeper! It's easy to follow and the results are delicious. The chicken is tender and flavorful, and the enchilada sauce is creamy and cheesy. I especially loved the addition of corn and black beans, which gave the d