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Food These Cheesy Chicken Enchiladas Are An All-Time Favorite

01:07  01 july  2020
01:07  01 july  2020 Source:   delish.com

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Adding Progresso™ Traditional Chicken Cheese Enchilada Soup to our favorite enchilada sauce—hot or mild will do, it’s up to you—makes for an Home cooks love this six-ingredient chicken enchiladas recipe, because it’s extra easy thanks to a clever hack. Adding Progresso™ Traditional

This Cheesy Chicken Enchiladas Recipe from Delish.com is the best. We crave these easy enchiladas ALL the time . Good thing they're so easy!

These enchiladas are a little slice of cheesy, saucy heaven. They may not be authentic by, well, anyone's standards, but they are quick, easy, filling, and delicious! If you've got the time, upgrade them with your own homemade enchilada sauce!

Made these? Let us know how they went in the comment section below!

Yields: 4 servings

Prep Time: 20 mins

Total Time: 50 mins

Ingredients

  • 1 tbsp.

    extra-virgin olive oil

  • 1/2

    yellow onion, chopped

  • 1

    red bell pepper, chopped

    This Soup Is Everything I Love About Chicken Noodle, Minus the Meat

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    Easy Creamy Chicken Enchiladas . This enchilada dish is sure to be a new family favorite ; it is simple to put These fresh tasting chicken enchiladas are bathed in lots of zippy green enchilada sauce and Baked until hot and bubbling, these cheesy chicken enchiladas are sure to earn rave reviews.

    Chicken Enchiladas . These have been one of my most popular recipes since I first posted, which I am not This is one of my favorite recipes. Do you have recommendations on making these ahead and freezing I do this all time . I freeze the sauce separately and put it on right before they go in the oven.

  • 2

    cloves garlic, minced

  • 1 tsp.

    cumin

  • 1

    (10-oz.) can red enchilada sauce

  • 8 oz.

    crushed tomatoes

  • 3 c.

    cooked, shredded chicken

  • 2 c.

    shredded Monterey Jack, divided

  • 2 c.

    shredded cheddar, divided

  • 1/4 c.

    freshly chopped cilantro, plus more for garnish

  • Kosher salt

  • 12

    corn tortillas

Directions

  1. Preheat oven to 350°. In a large ovenproof skillet over medium-high heat, heat oil. Add onion and pepper and cook until onion is soft, 5 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Add enchilada sauce and crushed tomatoes and cook until warmed through, 2 to 5 minutes. Set aside 1/2 cup of this sauce for topping the enchiladas.
  2. In a medium bowl, combine chicken, 1 cup Monterey Jack, 1 cup cheddar, and cilantro. Add 1 cup of the enchilada sauce mixture and toss to combine; season with salt. Add a small scoop of the chicken mixture in the center of 1 tortilla, then roll up and place seam side down in the skillet of enchilada sauce. Repeat with remaining tortillas.
  3. Spread the reserved 1/2 cup enchilada sauce on top and sprinkle with remaining cheese. Bake for 10 minutes or until cheese is bubbling and melted. Garnish with cilantro and serve.
a close up of a pizza on a tray: cheesy chicken enchiladas © Parker Feierbach cheesy chicken enchiladas

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