Рецепт Chicken Enchiladas & A Really Cool Tip!!
Chicken Enchiladas & A Really Cool Tip!!
So these are really awesome enchiladas, and the Youngest even says they are the best ones I’ve ever made. But that’s not why I’m sharing this. The reason I’m sharing is the tip about how to make shredded chicken in no time, with VERY LITTLE EFFORT!!
All you need to do is this: Boil your chicken breasts for 20 minutes. Remove to a plate to cool for a few minutes, then put them in your KitchenAid with the paddle attachment on. Beat on low for a few rounds to start the chicken breaking up, then increase to medium and beat until it’s the desired consistency.
That’s all, that’s it…shredded chicken has never been easier!! I mean it, and I know it’s not a new idea, but I just found out about it and had to shout it from the rooftops…
Chicken Enchiladas
Ingredients:
- 1 pound boneless, skinless chicken breasts-cooked like the above tip
- 1 package taco seasoning
- 1 package Hidden Valley Ranch dressing mix
- 1/2 cup prepared Ranch dressing
- 1/2 cup salsa
- 2 cups shredded cheddar cheese
- 1 package tortillas
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick cooking spray; set aside.
Mix the taco seasoning and Ranch dressing mix together and mix into the shredded chicken.
Mix the prepared Ranch dressing and the salsa. Spread about 1-2 tablespoons on the middle of each tortilla shell. Top with the chicken mixture and a little bit of the cheese. Roll the tortillas and place them seam side down in the prepared baking dish.
Pour the rest of the Ranch/salsa mixture over the top and top with the remaining shredded cheese.
Bake for 25-30 minutes or until the cheese is lightly browned. Top with your favorite ingredients like black olives, cilantro, sour cream, scallions, etc.
Thank you Julie of Julie's Eats and Treats!