Recipe for Creamy Chile & Chicken Enchiladas With Cream Cheese

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Creamy chile and chicken enchiladas can be cooked right on the stove top with a few key ingredients. Get a recipe for creamy chile and chicken enchiladas 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. Today, I'm going to show you how to make a creamy chile, chicken and cream cheese enchiladas. These are great, simple enchiladas anybody can make for any occasion. So, first you want to take a two quart pot, put it on a stove top. Add one quart of olive oil, bring it to a boil. Next, add 12 inch tortillas, cook for about 30 seconds. Make sure your fingers are not touching the oil. Next, take them out, let them drain for about 30 seconds. In a large mixing bowl, add one cup of cooked diced chicken, half a cup of cream, two tablespoons, chopped cilantro and mix thoroughly. Now, that you've drained tortillas, grab one, each at a time, add one slice of provolone cheese, add your mix of chicken and cream cheese. Roll each one tightly to resemble a nice, little cigar. Next, add your enchiladas to your baking pan. Now, add one cup of ranch dressing, one cup of roasted chili, one cup of shredded Jack and Cheddar cheese blend and three slices of provolone. Now, we take our enchiladas, place them to 450 degree oven for about 15 to 20 minutes. And what you'll have is a delicious and amazing dish.


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