Yummy Chicken Enchiladas Anyone Can Cook! скачать в хорошем качестве

Yummy Chicken Enchiladas Anyone Can Cook!

Dive into these Cheesy Chicken Enchiladas loaded with mesquite chicken, smoked bacon gouda, and pepper jack cheese — all smothered in a rich, creamy sauce! 🌮🔥 This recipe combines smoky, spicy, and creamy flavors for the ultimate Tex-Mex comfort dish. Whether it’s a family dinner or a weekend feast, this is the kind of meal that brings everyone to the table. Topped with peach salsa, crispy fried garlic, and melted cheese, every bite is bursting with flavor! 💡 Tips: Use rotisserie or pre-cooked mesquite chicken for convenience. Add black beans or quinoa for extra protein. Perfectly pairs with rice, guacamole, or a crisp salad. Make it once, and it’ll become a weekly favorite! 📌 Subscribe for more delicious recipes every week! 👍 Like, comment, and share your version below! Cheesy Chicken Enchiladas Ingredients: 3 cups cooked mesquite chicken breast bite size pieces 8 flour tortillas 2 cups shredded smoked bacon gouda cheddar cheese 1 cup sliced deli pepper jack cheese 1 small onion, chopped 1 tablespoon minced garlic 1 tablespoon olive oil 1 tablespoon of garlic butter 1 teaspoon cumin 1 teaspoon chili powder ½ cup fried garlic 1 large can of enchilada sauce Salt and pepper to taste Ingredients For the Creamy Sauce: 1 cup Daisy sour cream ranch dip 1 cup heavy cream 1/2 cup chicken broth 1 teaspoon minced garlic 1 teaspoon smoked paprika ½ cup of fried garlic pieces for topping ½ cup of shredded smoked bacon gouda for topping Peach Salsa for topping Salt to taste Optional: 1/2 teaspoon cayenne pepper for heat Instructions: 1. Prepare the Chicken Filling: Heat olive oil and garlic butter in a skillet over medium heat. Sauté chopped onions until translucent. Add fully cooked mesquite bite-sized chicken pieces, cumin, chili powder, salt, pepper, and minced garlic. Cook for 2-3 minutes. 2. Assemble the Enchiladas: Preheat oven to 375°F (190°C). Spray baking dish with spray. Put ½ of enchilada sauce at bottom of baking dish. Lay tortillas flat, spoon chicken mixture down the center, add cheese, add fried garlic, and roll tightly. Place seam-side down in a baking dish. 3. Create the Creamy Sauce: Combine Daisy sour cream ranch dip, heavy cream, and chicken broth in a saucepan over medium heat. Whisk continuously, adding minced garlic, smoked paprika, and salt. Stir until the sauce thickens. 4. Bake the Enchiladas: Pour creamy sauce over enchiladas, drizzle enchilada sauce on top, sprinkle with remaining cheese, and bake for 20-25 minutes until golden brown. 5. Final Touches: Remove from oven, let cheesy chicken enchiladas rest for 5 minutes, and top with peach salsa, cilantro, and sour cream. Notes: Use rotisserie chicken or mesquite fully cooked bite sized pieces of chicken from Sam’s to save time. Substitute Greek yogurt for sour cream or low-fat cheese for a lighter version. Add black beans or quinoa for extra fiber and protein. Serve with Mexican rice, black bean salad, guacamole, or corn salad. Refrigerate for up to 4 days or freeze for later use. Reheat in the oven or microwave. #CheesyChickenEnchiladas #TexMexRecipes #ChickenRecipes #ComfortFood #DinnerIdeas #HomemadeEnchiladas #EasyRecipes #FoodLovers #FamilyDinner #CookingShow #RecipeVideo #BakedEnchiladas #FoodieFavorites #TheHenryettanTV #TheCulinaryCommandPost Let's make some super easy chicken enchiladas for dinner! This recipe is a great way to use leftover shredded chicken. You'll learn how to make enchiladas quickly and easily, perfect for a busy weeknight, and it's a great way to enjoy some delicious mexican food.