Step-by-Step Guide to Make Gordon Ramsay Baked Chicken Enchiladas

Hey everyone, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, baked chicken enchiladas. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. Stir in the chicken, beans and chiles. Top with remaining enchilada sauce and cheese. Divide the chicken mixture among the tortillas.

Baked Chicken Enchiladas is one of the most favored of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. They are nice and they look wonderful. Baked Chicken Enchiladas is something that I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have baked chicken enchiladas using 9 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Baked Chicken Enchiladas:

1. Prepare 3 boneless skinless chicken breasts
2. Make ready 1 (8 oz.) pkg. cream cheese, softened
3. Take 1 cup sour cream
4. Prepare 2 cups salsa (I use Pace Picante)
5. Take 1 can Rotel, drained
6. Take 1 (8 oz.) pkg. Monterey Jack Cheese
7. Get 1 (8 oz.) pkg. Colby Jack Cheese
8. Get 20-25 corn tortillas
9. Make ready Toppings: sour cream, green onions

I did make a few changes, only one cup of cheese in the filling for one. Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole…and will ask for it again and again. It's real comfort food! —Melanie Burns, Pueblo West, Colorado This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful.

Steps to make Baked Chicken Enchiladas:

1. Preheat oven to 375 degrees. Cook chicken either in pressure cooker or stovetop with seasonings as desired. Once cooked, drain off juices and add Rotel.
2. Shred completely and set aside.
3. Shred cheeses and set aside.
4. Slice up green onions if desired for topping and set aside.
5. Combine cream cheese and sour cream until smooth. Add in 1 cup of salsa and 1/2 of each of the cheeses. Mix until well combined.
6. Fold in the chicken completely.
7. Wrap tortillas in a damp paper towel and heat up in microwave until soft and pliable.
8. Coat 2 baking dishes with nonstick cooking spray and spread out 1/2 cup of salsa between the two on bottom of dishes.
9. Fill each tortilla with a heaping spoonful of filling and roll up; place seam side down in pans. Spoon remaining 1/2 cup salsa over the tops.
10. Top with remaining cheese.
11. Bake for 20 minutes or until hot and bubbly.
12. Enjoy!

It's real comfort food! —Melanie Burns, Pueblo West, Colorado This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful. Serve with a salad to make it a complete meal! Line flameproof casserole or baking dish with enchiladas, seam side down. Pour hot tomato sauce over the chicken enchiladas and top with.

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