Our best easy chicken enchilada recipes - 6 recipes
If you like this, you'll definitely like: shredded chicken enchiladas, enchilada
Chef Tips and Tricks
Check out our delicious spin on the classic Brazilian cake, with Fererro Rochers and Kit-Kat!
INGREDIENTS
For the batter:
- 3 eggs
- 3/4 cup sugar
- 1/3 cup of cocoa powder
- 1 cup flour
- 2 tablespoons neutral oil
- 1 cup of of natural yogurt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the frosting:
- 2 cups chocolate chunks
- 3 cans of condensed milk
- 2 and 1/2 cups thickened cream
- 1 tablespoon unsalted butter
METHOD
- In a pan, melt together the condensed milk, the chocolates in pieces and the butter. Slowly fold in the thickened cream. Mix, without stopping, until it is smooth and thick.
- Transfer to the refrigerator and allow to cool for 1 hour.
- In a bowl, mix together the eggs and sugar. Add the oil and mix again.
- In another bowl mix together the flour, cocoa powder, baking powder and the bicarbonate soda. Pour in the egg mixture, mix together, then add the yogurt.
-
Grease and sprinkle cocoa powder inside two springform pans. Divide the batter mixture between them, then bake at 360°F for approximately 20 minutes.
- Remove the cakes from the oven, and allow to cool.
- Spread some of the frosting between the layers of the cake, and generously spread around the outside.
- Decorate the cake with Kit Kats, extra frosting and Fererro Rochers, in your style!
- Enjoy!
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Top rated Easy chicken enchilada recipes
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- two chicken breasts
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sauté chopped meat onions and chilies in skillet until onions are cooked
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- 16 oz. sour cream (get 2 if you like it on the top when you serve)
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By kare2tock
Easy to prepare chicken enchilada bake, chicken and cheese filled tortillas with a cream and melted cheese topping
- 2 pounds cooked chicken meat, shredded (great use for leftover rotisserie chicken)
- One 8-ounce pkg cream cheese, softened
- 1 cup sour cream
- 1 teaspoon ground paprika
- 1 cup green enchilada sauce-divided
- 2 cups shredded Mexican blend cheese
- 2 to 3 tablespoons chopped fresh cilantro
- Kosher salt and ground black pepper
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- Eight 8-inch flour tortillas, warmed or lightly charred over a flame on the stovetop
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- 6-8 corn tortillas (enchilada size)
- 1 pre-cooked plain rotisserie chicken, shredded
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- 4 cups shredded Mexican blend cheese, divided in half
- 3 tablespoons butter
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- 1-1/4 cups chicken broth
- 1 – 10oz can cream of chicken soup
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- 1 – 4oz can chopped green chiles
- ¼ teaspoon ground black pepper
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Quick and Easy Green Chile Chicken Enchilada Casserole
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Preheat oven to 350 degrees F (175 degrees C)
- 4 skinless, boneless chicken breast halves
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1 (28 ounce) can green chile enchilada sauce
- 1 (16 ounce) package shredded Monterey Jack cheese
- 1 (8 ounce) container reduced fat sour cream
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