Goshen’s chicken enchiladas are a wonderful south of the boarder treat. This wonderful chicken dish will bring you a wonderful taste of Mexico without the having to leave your home. Goshen’s chicken enchiladas taste wonderful with fresh chicken and also taste wonderful with leftover chicken. This dish is complemented well with refried beans and tortilla chips and salsa. Goshen’s chicken enchiladas are a wonderful way to impress friends and family and bring the wonderful taste of Mexico home.
Serves 8
Ingredients
· 2 small whole chickens or 8 chicken breast halves
· 1 onion diced
· 1 garlic clove
· 2 cans of chopped green chilies
· 1 can of cream of chicken soup
· 2 cans of Rotel (diced tomatoes combined with green chilies)
· 2 small bottles of salsa
· 2 pounds(about 908 grams) of cheddar cheese grated
· 1 can of chicken broth
· Garlic powder
· Salt and Pepper
· Fresh cilantro
Directions:
Step 1: If you are using whole chickens, cut into small strips. Get a large pot and fill with water and add the salt and pepper to taste and the unions to the water and boil the chicken until tender. Goshen’s chicken enchiladas can also be seasoned with other spices during this processes as desired by you. Then after the chicken is cooked cut into bit size pieces. (Also grilling the chicken and cutting into pieces works well)
Step 2: The next step in Goshen’s chicken enchiladas is to sauté the diced unions in olive oil. Season the bite size chicken pieces with chili powder, black pepper, green chilies, garlic powder, and sliced fresh cilantro as desired. Add the garlic and unions; also preheat the oven to 350 degrees or 177 Celsius
Step 3: spray bottom of 13 X 9 inches or 33 x 23 cm pan with cooking spray. Spoon the chicken into small tortillas and stack in the pan side by side for baking. Also in Goshen’s chicken enchiladas depending on how hot or not you want it get some hot peppers and season as desired. Mix in a saucepan the 2 cans of soup with the can of chicken broth. Heat until smooth and pour over the chicken enchiladas.
Step 4: Pour salsa and Rotel (or diced tomatoes and chili mix) over the chicken enchiladas and cook at 350 degrees or 177 Celsius for 40 minutes. After the chicken is cooked pull the pan out of the oven and top the chicken enchiladas with cheeses as desired and stick back in the oven until the cheeses are melted. Goshen’s chicken enchiladas are complemented will with refried beans and tortilla chips with salsa.
While passionate about psychology. With TRCB, he is one of the original Subject Matter Experts (SME), Author of upcoming book Naturally Good Cooking. For more please visit www.MichaelGoshen.com
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