Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, quick layered chicken enchiladas. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce. Arrange in the prepared baking dish. Here is a simple and quick way to make chicken enchiladas.
Quick Layered Chicken Enchiladas is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Quick Layered Chicken Enchiladas is something that I’ve loved my entire life.
To get started with this particular recipe, we must first prepare a few components. You can have quick layered chicken enchiladas using 6 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Quick Layered Chicken Enchiladas:
- Make ready 2 lbs boneless skinless chicken breast
- Prepare 1-2 Packets Lawry's Chicken Taco Seasoning
- Take 1 lbs Bag Shredded Cheese (I use sharp cheddar or Mexican mix) (Brand of your choice)
- Get White Corn tortillas
- Prepare 2.25 oz Black Sliced Olives
- Prepare 28 oz Can Green Enchilada sauce
This Chicken Enchilada Casserole recipe is everything you love about chicken enchiladas…stacked into delicious layers instead of rolled up. Alright, before we get to the full ingredient list, a quick word about the homemade enchilada sauce included in the recipe. In my opinion, it's simply the best. This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas.
Steps to make Quick Layered Chicken Enchiladas:
- Begin by boiling chicken in water
- After chicken begins to boil add Chicken Taco Seasoning
- After chicken has cooked thoroughly drain juice from pot
- Use 2 forks to shred chicken by holding whole pieces with one fork and shredding with other or dragging fork across meat to shred (you can use meat shredder if one is available)
- Take casserole dish and layer first set of tortillas, spread cheese covering tortillas, add shredded chicken (not much), add enchilada sauce as well (not much)
- Repeat previous step, this time adding more cheese, more chicken, and a bit more enchilada sauce. (Lightly spread with back of spoon if needed)
- Now place last layer of tortillas, add only cheese to very top layer, add black olives.
- You may also add to last layer, diced fresh tomatoes, green onion, cilantro, or any ingredient that fits your taste.
- Bake in over on 400° for 15-20 mins or until cheese is melted and golden around edges.
- Let stand for 5-7mins, serve in squares and enjoy!
This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and. Crock Pot Chicken Enchiladas are a quick and easy way to make a family (or crowd!) favorite! You can literally 'set it and forget it!'. Juicy shredded chicken & black beans are tossed with classic enchilada ingredients and layered or wrapped in corn tortillas.
So that is going to wrap it up for this special food quick layered chicken enchiladas recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
