Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken and stuffing enchiladas. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Chicken and Stuffing Enchiladas is one of the most well liked of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Chicken and Stuffing Enchiladas is something which I have loved my whole life. They’re nice and they look fantastic.
Cook your box of stuffing according to package. Preheat gravy in a sauce pan if you like or use it fresh out of the jar. Add your chicken, stuffing and drizzle some gravy in a tortilla shell. Season with salt and pepper and stir to combine.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken and stuffing enchiladas using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Chicken and Stuffing Enchiladas:
- Make ready Flour tortillas
- Get 1 jar gravy
- Prepare Chicken breasts
- Take 1 box stuffing
Roll the tortilla and place seam side down onto prepared baking dish. Top with remaining enchilada sauce and cheese. These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas.
Steps to make Chicken and Stuffing Enchiladas:
- Preheat oven to 350 degrees
- Cook 1 to 2 chicken breast in oven or microwave until no longer pink in the middle.
- Cook your box of stuffing according to package.
- Preheat gravy in a sauce pan if you like or use it fresh out of the jar.
- Add your chicken, stuffing and drizzle some gravy in a tortilla shell.
- Wrap them up and put them into a casserole dish. Pour gravy on top. Cover with foil. Cook for 45 mins or until heated through.
These authentic chicken enchiladas with mole sauce were inspired by a dish served at Seattle's La Carta De Oaxaca restaurant. Chocolate and dried chiles make a rich and flavorful sauce that tops the moist and tender chicken enchiladas. Roll the tortilla and set aside, seam side down. Repeat with remaining tortillas and chicken mixture. Chef Tip: Try this shrimp version with a smoky kick!
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