11/18/2023 0 Comments Chicken enchiladas3 Sprinkle both sides of the chicken breasts with the cumin and chili powder. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes. Easy Instant Pot Chicken Enchiladas made with enchilada sauce, cheese, and Greek yogurt in place of sour cream. 2 One at a time, hold tortillas over the stovetop burner (heated to medium heat) to brown slightly, about 30 seconds per side. Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes. In a large bowl, combine soup, sour cream, milk and chiles pour over enchiladas. Ingredients: 500g Tegel Fresh Chicken Skinless Breast, sliced thinly 1 onion, finely chopped 1 clove garlic, crushed 1 green pepper, deseeded and finely. Roll up and place seam side down in 2 greased 13x9-in. Place 1/4 cup chicken mixture down the center of each tortilla. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. In a large bowl, beat cream cheese, water, onion powder, cumin, salt and pepper until smooth. Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Remove the pan from the oven and allow to cool for 15 minutes. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. ![]() ![]() In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper sprinkle evenly over both sides of the chicken breasts. Drizzle each breast on both sides with 1 tablespoon olive oil. Place the chicken breasts on a jelly roll pan. Spread 1/4 cup Enchilada sauce over the bottom, or just enough to coat. Spray a 9-by-13-inch baking dish with cooking spray set aside.
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