Easy Prepare Recipe Shredded chicken enchiladas red or green Delicious Steady
The new way preparing recipe Shredded chicken enchiladas red or green with 15 ingredients and 9 stages of easy cooking, which is tasty delicious.
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Good Evening my mother, at this time you can prepare recipe Shredded chicken enchiladas red or green with 15 ingredients and 9 steps. Next this is how to cook, please pay attention carefully.
In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 15 ingredients and 9 stages of easy cooking Shredded chicken enchiladas red or green.
Ingredients all Shredded chicken enchiladas red or green
Prepare 2 : large chicken breasts.
Needed 1/2 C : cooked rice.
Needed 1 : onion chopped.
Prepare 2 : garlic cloves minced.
Needed 1/2 pint : sour cream.
Prepare 2 C : shredded cheddar cheese.
Needed : Tortillas.
Prepare 1 1/2 Tbs : chili powder.
Prepare 1/2 Tbs : cayenne pepper.
Prepare 1 Tbs : parsley.
Prepare 1/2 tsp : oregano.
Needed 1/2 tsp : pepper.
Needed 1/2 tsp : salt.
Needed : FOR RED SAUCE - 15 oz tomato sauce & can of red enchilada sauce.
Prepare : FOR GREEN SAUCE -large can green enchilada sauce 28-32oz.
If all cooking materials Shredded chicken enchiladas red or green it’s ready, We’re going into the cooking stage. Below is how to making with relaxing.
Process Cooking Shredded chicken enchiladas red or green
Cook chicken in crockpot seasoned with salt and covered with water. Can cook overnight on low or on high about 3 hours.
Cook rice.
Once chicken is done take out and wipe off fat and skin with a paper towel. Shred with a fork or in a blender. Don't shred too fine..
Preheat oven to 350°.
Heat oil on medium heat in large skillet. Add in onion, garlic, chili powder and cayenne pepper. Stir and cook 1-2 mins.
Add in chicken, rice, sour cream, 1 cup cheese, parsley, oregano and pepper. Stir to combine until cheese melts.
Stir in tomato sauce if making red, or 2 cups of green sauce if making green and the salt stirring to combine..
Roll mixture into tortillas and arrange in a baking dish. Cover with the remaining green sauce or red sauce. Top with remaining shredded cheese and bake uncovered for 20 mins.
Serve with sour cream, shredded lettuce or diced tomatoes if desired.
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