Chicken Sausage Enchiladas
Chicken Sausage Enchiladas

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, chicken sausage enchiladas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

These chicken enchiladas are restaurant worthy! When we go to Mexican restaurants, enchiladas or tacos of some kind are usually my first choices. CHICKEN ENCHILADAS: In this video we show you how to make a delicious Mexican recipe.

Chicken Sausage Enchiladas is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are nice and they look fantastic. Chicken Sausage Enchiladas is something that I have loved my whole life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken sausage enchiladas using 23 ingredients and 16 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Sausage Enchiladas:
  1. Make ready 2 cups Shredded chicken
  2. Prepare 1 Beef sausage diced into small pieces
  3. Take 1 small onion chopped
  4. Take 2 green chilly chopped
  5. Get 2 tbsp butter
  6. Take 2 tsp garlic minced
  7. Prepare 1 tsp Black pepper powder
  8. Get Chopped cilantro
  9. Prepare 4 Corn tortilla/Flour tortilla
  10. Take Shredded cheddar cheese
  11. Make ready Shredded mozarella cheese
  12. Prepare For Enchilada Sauce—–
  13. Prepare 1 can chopped tomatoes
  14. Prepare 2 tbsp Ketchup
  15. Prepare 2 tbsp Extra virgin Olive oil
  16. Prepare 1 small onion chopped
  17. Prepare 1 garlic minced
  18. Take 1 tsp Cumin powder
  19. Make ready 1 tsp red chilly powder
  20. Prepare 1/4 tsp oregano
  21. Take 1-2 tsp salt
  22. Take 1/4 tsp All spice powder
  23. Get 1/2 tsp cornstarch

Light and fresh chicken enchiladas filled with tender, smoky chicken and cheddar cheese in a tangy tomatillo sauce. Most chicken enchilada recipes call for dark meat because it stays moist. This chicken enchilada shoup is hearty and filling and tastes just like chicken enchiladas. On the Mexican soup spectrum, this is kind of the polar opposite of our Chicken Tortilla Soup.

Steps to make Chicken Sausage Enchiladas:
  1. Lets start by making enchilada sauce.
  2. Heat some oil in a pan and sauté garlic and onions.
  3. Add required salt and spices and mix well.
  4. Now add the chopped tomatoes and ketchup,cook for about 5 mins on medium heat.
  5. Mash the tomatoes and cook until oil separates.
  6. Mix cornstarch in chicken stock without lumps and add into tomato mixture.
  7. Whisk the sauce constantly till it slightly thickens.Now remove the pan from heat and keep for cooling.
  8. Once the mixture is warm, blend into smooth puree and store in a glass jar or plastic container.Add water if mixture is too thick.
  9. In another pan,heat some butter, sauté garlic,onion and greenchilly. Add salt for flavor and quick browning of onions.
  10. Now add in the shredded chicken and sausage pieces,pepper and cook for 5 minutes until mixture comes together.
  11. Microwave the tortillas for 20 sec to soften.Then spread some enchilada sauce,followed by shredded cheeses and chicken filling and roll up.
  12. Repeat the same for all tortillas
  13. In a 9x13 glass dish or Foil pans,pour 2 tbsp enchilada sauce covering the bottom and arrange the tortilla rolls.
  14. Pour some enchilada sauce on top of the tortilla layers and top it with mixed shredded cheeses of your choice.
  15. Bake the enchilada for about 20 mins at 350 °F until the cheese melts.
  16. Garnish with chopped cilantro and serve with sour cream.

What makes these Chicken Enchiladas the best? A fantastic homemade easy to make enchilada Typically, I prepare enchiladas using a canned enchilada sauce. These Cheesy Sausage Enchiladas are a delicious, yet simple dinner that will feed a crowd as well as provide great leftovers for tomorrow's lunch. Enchiladas are probably one of my favorite foods to. A white sauce chicken enchilada using sour cream, chicken broth, jalapeno and cheese and rolled When I decided to make these white chicken enchiladas it was because I had acquired ten pounds.

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