Mexicangrillchickentaquitoenchiladas Recipes

CHICKEN ENCHILADA TAQUITOS

Steps:

• Preheat oven at 400 F degrees. Spray a 9x13 inch baking dish with cooking spray and set aside.
• In a medium size bowl shred the chicken breast. You can also chop it up in small pieces.
• Add the enchilada sauce and the cheese and stir everything together until well incorporated.
• Lay a tortilla flat and top with a couple tablespoons of the chicken mixture. Tightly roll up the tortilla and place it in the baking dish. Repeat with remaining ingredients.
• Spray the taquitos with more cooking spray. Alternatively, you could brush with melted butter.
• Bake for about 15 minutes or until tortillas turn golden brown. If you want crispier taquitos, place under the broiler for 1 or 2 minutes.
• Serve with any of the optional toppings and enjoy!

MEXICAN CHICKEN ENCHILADAS (RESTAURANT STYLE)

Steps:

• Place thawed chicken into a 7-10 qt pot. Pour fresh water into pot until the water covers all the chicken + 6 inches more of water. Place pot on burner.
• Put in the 5 bay leaves, 3 tbsp garlic, 1/2 of a onion, 2 1/2 tsp salt, 1 tbsp red pepper flakes.
• Boil on medium-high ( covered ) for 1 hour 20 min or until chicken falls off bone easily.
• Once chicken is cooked, place into a very large bowl. Place in fridge for 20 min to cool down for easy handling.
• While cooling down, drain half the broth and boil the rest uncovered.
• Take chicken out of fridge, begin shredding apart each piece by hand, discarding fat, bones, and knuckles. Make sure you have discarded all of the bones and knuckles.
• Add the lettuce, 2 whole chopped onions, 1 1/2 C pepper jack and 1 1/2 C colby jack cheese, powdered garlic, pepper, salt, chili powder, 1 can olives. Mix until well incorperated. Set Aside.
• Spray lightly 3 13x9 inch pans ( or 4-5 8x8 pans) with cooking spray.
• Pour in all enchilada sauce into pot with boiled broth, mix, turn down heat to medium-low.
• Get another person to assist you.
• Place and single corn tortilla on a wide spatula, place lightly into sauce, leave in no more than 5 seconds. Place tortilla into greased pan, fill with 1/4 c chicken mixture, roll up as tightly as you can without tearing.
• Repeat process until all tortillas and pans are used. Make sure each enchilada is place tightly, and close to eachother.
• Pour remaining sauce, cheese, and olives all over prepared enchiladas, cover with tin foil.
• Place in oven at 350 F for 35 min, broil HI the last 5 minutes uncovered.
• Cool, uncovered for 10 minutes.
• Serve with sour cream, salsa, green onions.

4-INGREDIENT CHICKEN TAQUITO "ENCHILADAS"

Steps:

• 1. Preheat oven to 450°.
• 2. Stir together green enchilada sauce & sour cream until well combined.
• 3. Coat the bottom of a 9x9 OR 9x13 baking dish (depending on the number of taquitos you're using) with the sauce; arrange the THAWED taquitos side-by-side in the baking dish in ONE layer.
• 4. Evenly pour the remaining sauce over the taquitos.
• 5. Bake for 20-25 minutes or until the sauce is bubbling around the edges of the dish; sprinkle with cheese and bake another 3-5 minutes (or until melted).

MEXICAN GRILL CHICKEN TAQUITO ENCHILADAS

Steps:

• Heat up the taquitos according to the instructions on the package and keep warm.
• Combine enchilada sauce and milk in a heavy bottom sauce pan and bring to a simmer.
• Stir in sour cream and keep warm.
• In a casserole dish pour enough sauce on bottom to just cover the bottom of the casserole dish.
• Arrange taquitos on top of sauce.
• Pour remaining sauce over the taquitos.
• Sprinkle cheese over each taquito and melt in a preheated 375 degree oven for 1-2 minutes.
• Optional-Garnish each serving with a teaspoon of sour cream, an avocado slice, chopped green onions, fresh diced tomatoes, and black olives.
• Note-We like to use El Monterey Mexican Grill Chicken Taquitos.