![]() ![]() To store: Enchiladas make GREAT leftovers when stored in an airtight container in the refrigerator for up to 4-5 days. Garnish with tomato and cilantro, or serve on the side. Halfway through the baking time, remove foil and continue baking until the enchiladas are hot and bubbly. Cover the baking dish with aluminum foil and bake. Pour the remaining soup mixture and taco sauce over the filled tortillas, then sprinkle with the remaining cheese. Place filled and rolled tortillas in a baking dish seam-side down. Mix a portion of the soup mixture and cheese with the shredded chicken. Stir the soup, sour cream, milk, Rotel, and chili powder in a medium bowl. These Easy Chicken & Cheese Enchiladas are oven-ready in 15 minutes and on the table in 30 minutes. How Easy It Is To Make Chicken And Cheese Enchiladas The Lively Garnish – is a colorful chopped tomato and fresh verdant cilantro. The Casserole “Core” – warmed corn or flour tortillas. The Mildly Spicy Green Stuff – green taco sauce ![]() The Melty Gooey Goodness – shredded Mexican Blend cheese. The Prepared Protein – skinless, boneless, and shredded rotisserie chicken breast (puts the “easy” in chicken and cheese enchiladas!) The Zesty Red Stuff – is the Mexican Lime & Cilantro Rotel and chili powder. The Creamy Base – consists of condensed cream of chicken soup, sour cream, and milk. (full printable recipe at the end of this post) Ingredients For Easy Chicken And Cheese Enchiladas
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