These Shredded Chicken Enchiladas are a quick weeknight recipe that happen to be loaded with flavor. Corn tortillas are filled with shredded rotisserie chicken and cheese, covered in a homemade red enchilada sauce, and then baked in the oven until bubbling over with deliciousness.
These Green Enchiladas are creamy, cheesy & full of flavor! Stuffed with chicken, cream cheese, shredded cheese, and fire roasted green chiles!The green enchilada sauce is made using a batch of homemade tomatillo Salsa Verde (or store-bought), that's been cooked in just a bit of oil and broth. So easy!
Here's a 15 Day Coronavirus Menu plan AND grocery list so even if you're hosuebound, you can keep life delicious! Easy and econmical recipes.
Shredded salsa chicken wrapped in corn tortillas with jack & cheddar cheese smothered in red enchilada sauce.
These creamy White Chicken Enchiladas are a delicious variation of the classic Mexican enchilada that is typically made with red sauce and shredded beef or ground beef. Instead, these are made with shredded chicken and cheese in a sour cream sauce with green chilis and cumin, then topped with all the classic toppings to make an amazing Mexican meal the whole family will love!
These Green Chicken Enchiladas are a total crowdpleaser! Fall-apart tender beer-braised chicken breasts are wrapped in corn tortillas, doused with zippy, spicy, & bright homemade green enchilada sauce made from tomatillos & chiles, & covered in ooey-gooey melted cheese. See Recipe Notes for meal prep & make-ahead instructions. This recipe is reprinted, with permission, from my friend Elizabeth Van Lierde's fantastic new cookbook, Everyday Entertaining: 110+ Recipes for Going All Out When You're Staying In, available wherever books are sold on August 10th.
A healthy Chicken Enchilada recipe that’s easy to make for a weeknight dinner or you can prep ahead on the weekend, freeze and heat in the oven when you need them.
