Chicken Enchiladas With Canned, Diced Chile & Cream Cheese
Chicken enchiladas with canned, diced chile and cream cheese are a dish that is great for nearly any occasion. Make chicken enchiladas with canned, diced chile and cream cheese with help from a culinary professional with twelve years of experience in this free video clip.
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Hello, my name is Chef Ben Diaz. And today, I'm going to show you how to make chicken enchiladas with diced red chilies and cream cheese. The reason you want to make this dish, it's a great and delicious dish for any occasion. First off, I'm going to take a two quart pot, put in quart of olive oil and bring it up to a boil. Next, add your tortillas one at a time, you need about a dozen tortillas. First, cook them for about 30 seconds and then, let them dry, drain. Next, take a large mixing bowl, you're going to one cup of your diced pepper, one cup of cream cheese. We're going to mix thoroughly, make a nice, little combination. Next, we're going to take one tortilla and were going to add a little bit of our mixture with about two ounces of diced cooked chicken. Roll them into a nice, tight cigar. We'll make another 12 of these. Next, you'll take a, your nice baking, spray with canola oil and add your enchiladas one at a time, make sure they fit snugly. Next, we're going to add about a quarter cup of Jack and Cheddar sort of blend, a teaspoon of pepper, one tablespoon of mint jalapeno. Next, we're going to put this into a 450 degree oven for about 15, 20 minutes. What you'll have is going to be a great, delicious and cheesy mix.