Chicken Enchiladas With Thighs at Kiersten Harris blog

Chicken Enchiladas With Thighs. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Spread 1/2 cup of enchilada sauce into the bottom of the baking. Preheat the oven to 400°f. Preheat oven to 350º f. Spray a 9 x 13 baking dish with nonstick cooking spray. make the shredded chicken: Sauté onions and garlic on low until soft, about 2 minutes. Dip each tortilla in the remaining sauce and stack on a cutting board. Heat the oil in a large pot or saucepan. remove tortillas from oven and unwrap. Add the chicken thighs, season with salt, pepper, and chili powder. pull the chicken by hand into long.

Chicken Enchiladas Recipe
from natashaskitchen.com

Heat the oil in a large pot or saucepan. remove tortillas from oven and unwrap. Sauté onions and garlic on low until soft, about 2 minutes. make the shredded chicken: pull the chicken by hand into long. Add the chicken thighs, season with salt, pepper, and chili powder. Preheat oven to 350º f. Spray a 9 x 13 baking dish with nonstick cooking spray. Spread 1/2 cup of enchilada sauce into the bottom of the baking. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly.

Chicken Enchiladas Recipe

Chicken Enchiladas With Thighs Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. Add the chicken thighs, season with salt, pepper, and chili powder. Preheat oven to 350º f. Spray a 9 x 13 baking dish with nonstick cooking spray. Working one tortilla at at time, place 2 tablespoons of chicken filling in a line down the center and roll up tightly. remove tortillas from oven and unwrap. Heat the oil in a large pot or saucepan. Preheat the oven to 400°f. pull the chicken by hand into long. Spread 1/2 cup of enchilada sauce into the bottom of the baking. make the shredded chicken: Sauté onions and garlic on low until soft, about 2 minutes. Dip each tortilla in the remaining sauce and stack on a cutting board.

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