Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, chicken enchiladas. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!!

Chicken enchiladas is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Chicken enchiladas is something that I’ve loved my entire life. They are fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook chicken enchiladas using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Chicken enchiladas:

1. Make ready 3-3.5 cups shredded chicken (I use 2 x 12.5 oz canned chicken
2. Take or boil and shred a couple chicken breasts)
3. Prepare 2 cups (about 1.5 to 2 of 8 oz packages) jack cheese, shredded
4. Make ready 1/2 c sour cream
5. Make ready 1 (4.5 oz) can diced green chiles
6. Make ready 1/3 c cilantro, chopped
7. Prepare 7-9 flour tortillas (8 in.)
8. Prepare 2 tbsp taco seasoning (see my recipe on this site) or more to taste
9. Take 1 (28 oz) can green enchilada sauce

Pour hot tomato sauce over the chicken enchiladas and top with cheese. These easy, cheesy chicken enchiladas come together in a snap and are faster and way more delicious than fast food. If you have leftover roast chicken, use that here. Alternatively, you can buy a rotisserie chicken if you don't feel like cooking your own.

Steps to make Chicken enchiladas:

1. Preheat oven to 350 degrees. Lightly grease a 9x13 pan.
2. Stir together shredded chicken, 1 cup cheese, sour cream, chiles, cilantro and taco seasoning. Add more taco seasoning if needed and stir again.
3. Spoon chicken mixture into tortillas and roll up.
4. Arrange in the 9x13 pan and pour enchilada sauce over the top.
5. Sprinkle remaining cheese over the top.
6. Bake at 350 for 40 mins.
7. Topping suggestions: chopped cilantro, chopped tomato, avocado, sour cream.

Also, don't use corn tortillas, as these have a tendency to break and be hard to roll. Whatever you do, though, don't forget the fresh. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.

So that is going to wrap this up for this special food chicken enchiladas recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s 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, colleague and friends. Thank you for reading. Go on get cooking!