Simple Way to Make Any-night-of-the-week Chicken Enchilada Filling

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Recipe of Any-night-of-the-week Chicken Enchilada Filling. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Chicken Enchilada Filling, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Enchilada Filling delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Enchilada Filling is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Enchilada Filling estimated approx 20 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Chicken Enchilada Filling using 15 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Get to make Chicken Enchilada Filling:

1. 2 lb Chicken breast, boneless
2. 2 lb Chicken thighs, boneless
3. 2 tbsp Chili powder
4. 1 tsp Cumin
5. 1 tsp Garlic powder
6. 1 tsp Onion powder
7. 1/2 tsp Black pepper
8. 1 tsp Chipotle (hot) or Smoked Paprika (mild)
9. 1 bunch Green onion, chopped
10. 3 clove Garlic, crushed
11. 1 can Green chilies, diced
12. 4 cup Water
13. 1 Knorr chicken bullion cube
14. 1 Olive oil
15. 1 Salt and pepper

Steps to make to make Chicken Enchilada Filling

1. Quarter chicken and sprinkle with dry spices - quantities are approximate, adjust to taste. Let chicken sit for at least 1 hour, up to overnight, refrigerating as necessary.
2. Heat large pot, or deep pan. Add olive oil, green onions, and garlic. Sauté for a few minutes till garlic softens. Add and brown chicken, 10-15 minutes.
3. Add water, bullion cube, green chiles. Bring to a boil, stir to break up bullion. Add a pinch or two of salt, but not too much at this point, since it is going to reduce and you can adjust salt at the end. Lower heat and simmer for 1-2 hours, uncovered, till liquid is almost gone.
4. Shred chicken with two forks. Salt to taste. Use as enchilada/taco filling, or nacho topping.
5. If making enchiladas, heat up a large skillet, add a little butter and lightly brown corn tortillas to make them strong and flexible. Fill each with a couple tablespoons of chicken filling, roll into a tube, and place seam side down in a baking dish. Cover with enchilada sauce (I just use canned) and shredded cheddar. Bake at 350 till everything us bubbly and cheese is melted.

While this is certainly not the end all be guide to cooking fast and simple lunches it's good food for thought. The hope is that will get your own creative juices flowing so you could prepare excellent lunches for the own family without needing to accomplish too terribly much heavy cooking at the approach.

So that's going to wrap this up for this exceptional food Steps to Make Homemade Chicken Enchilada Filling. Thanks so much for your time. I'm confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!