Easy Chicken Enchiladas (non-traditional)
Easy Chicken Enchiladas (non-traditional)

Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, easy chicken enchiladas (non-traditional). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Stir in the chicken, beans and chiles. Boil chicken until it falls apart, then shred. Roll up each tortilla tightly; place seam side down in baking dish. Pull chicken breasts apart by hand into shredded strips.

Easy Chicken Enchiladas (non-traditional) is one of the most favored of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Easy Chicken Enchiladas (non-traditional) is something which I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have easy chicken enchiladas (non-traditional) using 11 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Easy Chicken Enchiladas (non-traditional):
  1. Get 600 g chicken breast
  2. Make ready 2 teaspoons cumin powder
  3. Take 2 teaspoon garlic crushed
  4. Take 1 tablespoon bbq spice
  5. Prepare 1 red capsicum
  6. Get 1 jar (300 g) tomato pasta sauce
  7. Take 16 soft corn tortillas
  8. Take 1 cup shredded Pizza cheeses
  9. Prepare vegetable oil
  10. Get For Garnish: cilantro, chopped scallion, sour cream, jalapeño and chopped tomatoes
  11. Prepare Serve with Spanish rice and beans

Fill tortillas with the mixture, roll and place into the prepared baking dish. We have a couple of picky eaters in our extended family. I'm going to go out on a limb here, and say, over the years, I've become quite good at making homemade enchiladas. In a medium, non-stick skillet pan over moderate heat, cook the chicken until is no longer pink and the juices run clear.

Steps to make Easy Chicken Enchiladas (non-traditional):
  1. Pre heat oven 200C - Sprinkle chicken with cumin, garlic spices, and salt to marinate. - Put chicken on a baking tray and bake for 15 -20mins (till cooked through) allow to cool.
  2. Pull chicken breasts apart by hand into shredded strips. - Spoon approx 1/4 cup chicken mixture in each tortilla and roll into cigar shape. - Place enchiladas snuggled together with on baking tray, then top enchilada with tomato sauce and cheese. - - Bake for 15 minutes on high (200g) until cheese melts.
  3. Garnish with cilantro, scallion, sour cream and chopped tomatoes. - Best serve with Spanish rice and beans.

I'm going to go out on a limb here, and say, over the years, I've become quite good at making homemade enchiladas. In a medium, non-stick skillet pan over moderate heat, cook the chicken until is no longer pink and the juices run clear. Cube the chicken and return it. Add the onion, Cheddar cheese & sour cream, mix them and add parsley, oregano, and ground black pepper. Shredded succulent chicken with a green chile enchilada sauce, encased in crispy tortilla and baked to perfection.

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