Скачать с ютуб Easy Chicken Enchiladas Recipe | How to Make Chicken Enchiladas with Leftover Chicken в хорошем качестве

Easy Chicken Enchiladas Recipe | How to Make Chicken Enchiladas with Leftover Chicken

🎵Music credit: Liborio Conti.. thank you so much!!🎵 ✨In this video, I'll show you how to turn leftover chicken into mouthwatering chicken enchiladas! This recipe is perfect if you've got extra cooked chicken from a previous meal, like spaghetti or any other dish. With simple ingredients like onion, garlic, carrots, bell peppers, and a flavorful mix of spices, we'll transform it into a hearty, delicious filling for enchiladas. Plus, the optional green chilies add just the right kick for those who love it spicy! Don't forget to top it off with plenty of cheese and enchilada sauce for that perfect finishing touch. Cooking along? Follow the step-by-step instructions below and enjoy this easy dinner idea! 💋Kbouge #ChickenEnchiladas #LeftoverChickenRecipes #MexicanFood #EasyWeeknightDinners #KbougeCreations 2-3 cups of cooked, shredded chicken (leftover from any cooked chicken - more than welcome to cook some chicken breast) 1 tbsp of oil 1/2 onion, chopped 3 garlic cloves, minced 1 carrot, smashed 1 red bell pepper, diced Salt and pepper, to taste 1 tsp cumin 1 tsp chili powder 1 tsp oregano 1/4 tsp cinnamon 4 oz canned mild green chilies (optional, adjust for spice level) 28 oz of red enchilada sauce (plus 10 oz extra) large burrito-size flour tortillas (I made 16 could have made more) 2 cups shredded Mexican cheese or measure with your heart❤️ Optional- avocado, sour cream, and cilantro ✨Instructions: 1. Prepare the Filling: Heat oil in a pan over medium heat. Add the chopped onion, minced garlic, smashed carrot, and diced red bell pepper. Sauté until softened, about 5 minutes. 2. Season and Cook: Add salt, pepper, cumin, chili powder, oregano, cinnamon and the optional green chilies to the mixture. Stir and cook for an additional 2-3 minutes, allowing the spices to become fragrant. 3. Add Chicken: Stir in the shredded chicken and 28 oz of red enchilada sauce. Let the mixture simmer for 5 minutes, allowing the chicken to absorb the flavors. Set aside. 4. Prepare Tortillas: Preheat the oven to 350°F (175°C). Lightly warm the tortillas to make them easier to roll. 5. Assemble Enchiladas: Add about 1/3 cup of the chicken mixture to each tortilla with cheese. Roll them tightly and place them seam-side down in a greased baking dish. 6. Add Sauce and Cheese: Pour the extra 10 oz of enchilada sauce over the rolled tortillas and sprinkle with shredded Mexican cheese. 7. Bake: Bake in the preheated oven for 25-30 minutes or until the cheese is melted and bubbly. 8. Serve: Garnish with cilantro, sour cream, or avocado slices if desired. Serve hot and enjoy!