Chicken Enchiladas Recipe Quick

Cover with boiling water and soak for 15 minutes.

Chicken enchiladas recipe quick. Cube the chicken and return it to the frypan. Preheat the oven to 165c. In a medium non stick skillet pan over moderate heat cook the chicken until is no longer pink and the juices run clear.

Stir in salt passata water chilli powder green capsicum and garlic. In a large saucepan cook and stir the cream cheese and salsa over medium heat until blended 2 3 minutes. Add the onion cheddar cheese sour cream mix them and add parsley oregano and ground black pepper.

Cube the chicken and return it. Mix 1 2 can of sauce and a little cheese with chicken. Directions boil chicken until it falls apart then shred.

To make the red sauce tear the chillies into large pieces and put them into a bowl. Heat until cheese melts. Put other 1 2 can on bottom of 11x9 baking dish.

Place about 1 3 cup chicken mixture down the center of each tortilla. Drain the chillies then process them in a blender with the tomatoes onion garlic oregano and salt adding the stock slowly until you have a very smooth consistency. Add the onion sour cream cheddar cheese parsley oregano and ground black pepper.