Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, shredded chicken enchiladas red or green. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Red and green chicken enchiladas with cashew flour tortillas, guaca-salsa, and golden cauliflower rice. Our easy green chicken enchilada recipe is weeknight ready and all but guaranteed to please everyone from starving Toss the chicken with shredded Monterey Jack cheese and mozzarella—these mild, milky cheeses melt like no other, and meld beautifully with this. Enchiladas montadas (stacked enchiladas) are a New Mexico variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling.

Shredded chicken enchiladas red or green is one of the most well liked of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Shredded chicken enchiladas red or green is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have shredded chicken enchiladas red or green using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Shredded chicken enchiladas red or green:

1. Prepare 2 large chicken breasts
2. Make ready 1/2 C cooked rice
3. Take 1 onion chopped
4. Take 2 garlic cloves minced
5. Make ready 1/2 pint sour cream
6. Take 2 C shredded cheddar cheese
7. Prepare Tortillas
8. Take 1 1/2 Tbs chili powder
9. Take 1/2 Tbs cayenne pepper
10. Make ready 1 Tbs parsley
11. Take 1/2 tsp oregano
12. Prepare 1/2 tsp pepper
13. Get 1/2 tsp salt
14. Get FOR RED SAUCE - 15 oz tomato sauce & can of red enchilada sauce
15. Take FOR GREEN SAUCE -large can green enchilada sauce 28-32oz

They're loaded with seasoned shredded chicken, sour cream, LOTS of cheese, and topped with a green chile sauce. While I absolutely adore red enchiladas, these green chile enchiladas have a special place in my heart. Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or breasts (we prefer thigh meat, more flavor) in salted water (here's how).

Instructions to make Shredded chicken enchiladas red or green:

1. Cook chicken in crockpot seasoned with salt and covered with water. Can cook overnight on low or on high about 3 hours
2. Cook rice
3. Once chicken is done take out and wipe off fat and skin with a paper towel. Shred with a fork or in a blender. Don't shred too fine.
4. Preheat oven to 350°
5. Heat oil on medium heat in large skillet. Add in onion, garlic, chili powder and cayenne pepper. Stir and cook 1-2 mins
6. Add in chicken, rice, sour cream, 1 cup cheese, parsley, oregano and pepper. Stir to combine until cheese melts
7. Stir in tomato sauce if making red, or 2 cups of green sauce if making green and the salt stirring to combine.
8. Roll mixture into tortillas and arrange in a baking dish. Cover with the remaining green sauce or red sauce. Top with remaining shredded cheese and bake uncovered for 20 mins
9. Serve with sour cream, shredded lettuce or diced tomatoes if desired
10. Ready to serve and ENJOY!

Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or breasts (we prefer thigh meat, more flavor) in salted water (here's how). Garnish the chicken enchiladas with plenty of chopped red onion, fresh cilantro, shredded iceberg lettuce, sour cream, and guacamole. These Green Chile Chicken Enchiladas include Corn tortillas stuffed with chicken, cheese, green Making this chicken enchilada recipe is simple! Just follow these simple steps to make this easy, cheesy dinner recipe!

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