One of our favorite Mexican influenced recipes is these cream cheese chicken enchiladas!
I am a big fan of our favorite Mexican restaurant's cheese enchiladas and trust me, I've done my hardest to make them at home. However, I really can't ever get them right. The cheese, the sauce, the quality of it all really never seems to turn out the way I envision it, too.
I haven't perfected the recipe yet, so I don't even care for it anymore. I have some enchiladas with cream cheese now, and they are, dare I claim, much bigger. With just the right amount of seasoning and the most ingenious addition I can think of, they are so creamy: corn. It's yep, corn. Just in an enchilada.
• INGREDIENTS:
– 8 flour tortilla, I used the 8-inch size.
– 2+1/2 C.Of chicken strips.
– 2 C.Of enchilada sauce.
– 2 C.Of cheddar cheese and mozzarella cheese.
– 1 C.Of corn.
– 1/2 C.Of black beans.
• FOR SERVING:
– Guacamole sauce and sour cream.
– Coriander.
• PREPARATION INSTRUCTIONS:
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– FIRST STEP: Mix 1 cup of cheddar cheese, mozzarella, with corn and black beans, and 2 cups of enchilada sauce in a big bowl and blend well until all the ingredients are thoroughly combined.
– SECOND STEP: And then split each tortilla into four quarters and put a tablespoon of the filling in each quarter and roll it well, then placed it in the oven tray and add enchilada sauce and 1 cup of cheddar cheese and mozzarella cheese over it.
– THIRD STEP: Set the oven to 180 degrees for 20 minutes and put the tray in it.
– FOURTH STEP: Remove from the oven and decorate with minced coriander, guacamole sauce, and sour cream so that the enchiladas filled with chicken and cheese are ready to serve.
ENJOY IT!
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