Diced, Cooked Chicken Enchilada Casserole With a Layer of Cream Cheese

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Diced, cooked chicken enchilada casserole with a layer of cream cheese will require you to put two quarts of olive oil in a pot. Make diced, cooked chicken enchilada casserole with a layer of cream cheese with help from a culinary professional with twelve years of experience in this free video clip.

Part of the Video Series: Mexican Recipes
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Video Transcript

Hello, my name is chef Ben Diaz, and today we're doing a cooked chicken with a cream cheese casserole enchiladas. The reason to make this dish is a simple and delicious dish that can be made at any time for any occasion. First off you get a quarter pot, put in two quarts of olive oil, bring it to a nice boil. To test the oil you put in a nice wooden spoon and if it bubbles around the wood, the oil is ready to use. Next grab a dozen tortillas, six inch corn, dip them in gently on both sides with your fingers. Be careful not to touch the oil and coat them gently. Pour them out and let them drain. Next, repeat the process another 11 times. From then we get a small bowl, add a quarter cup of cream cheese, one cup of chicken, two pinches of salt, two pinches of pepper and we mix the mixture together to bind in to a nice little lump. Next, grab your tortilla, put maybe half an ounce to one ounce depending on how much you like of your stuffing. Roll them gently and lay them in to your sprayed pan. Pour in your julienne red onions, cilantro, jack and cheddar mix. Should be about half a cup to one cup depending on again your preference of cheese. Next we're going to go in to a 400 degree oven for about ten to 15 minutes. It's going to be a great, delicious meal for any occasion.


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