Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, chicken enchiladas. One of my favorites. This time, I will make it a little bit tasty. This will be really 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 favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Chicken enchiladas is something that I have loved my entire life.

To begin with this particular recipe, we have to prepare a few components. You can cook chicken enchiladas using 9 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Chicken enchiladas:

1. Prepare 3-3.5 cups shredded chicken (I use 2 x 12.5 oz canned chicken
2. Get 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. Prepare 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. Get 7-9 flour tortillas (8 in.)
8. Make ready 2 tbsp taco seasoning (see my recipe on this site) or more to taste
9. Prepare 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’s going to wrap it up for this special food chicken enchiladas recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!