Bobby Flay Chicken Enchiladas Recipe
Bobby Flay's chicken enchiladas are a flavorful dish that blends bold spices with rich, hearty textures.You can easily make this at home with simple ingredients like shredded chicken, flour tortillas, cheese, and a touch of spice.The key to these enchiladas is using a combination of Mexican spices, which gives them an authentic taste and pleasing aroma.Make sure to brown the chicken well in the pan for extra flavor before adding it to your enchiladas.I love these enchiladas because they're not only easy to prepare but also deliver a satisfying meal that's perfect for any occasion.
Servings: 6
Ingredients
- 10 Corn Tortillas
- 5 cups Chicken Breast cooked and shredded
- 1 tbsp Vegetable Oil
- 1 Onion chopped
- 2 cloves Garlic minced
- 1 can Rotel 10 oz.
- 1 tsp Cumin
- 1 cup Sour Cream
- 1 can Cream of Chicken Soup 10.5 oz.
- 4 oz. Green Chilies diced
- 12 oz. Enchilada Sauce
- 2 cups Cheddar Cheese shredded
- 1 tsp Salt
- 1 tsp Mexican Spices
Instructions
- Preheat your oven to 350°F.
- This creates the perfect environment for baking your enchiladas.
- Heat oil in a pan over medium heat.
- Cook the chopped onion and garlic until they’re fragrant and softened, about 5 minutes.
- Add the shredded chicken to the pan.
- Stir in the Rotel, cumin, salt, and Mexican spices to bring in the flavors.
- Mix together the sour cream, cream of chicken soup, and green chilies in a bowl.
- Combine this with the chicken mixture.
- Wrap corn tortillas in foil and warm in the oven for about 10 minutes.
- This makes them pliable and easier to work with.
- Spread enchilada sauce evenly on the bottom of a baking dish.
- Fill each tortilla with the chicken mixture, roll them up, and place seam-side down in the dish.
- Top with more enchilada sauce and cheddar cheese.
- Cover with foil and bake for 35 minutes, then broil for 2-3 minutes until the cheese is bubbly.