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Friday 11 September 2026 08:51:00 GMT
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episode 34 : creamy enchiladas  Ingredients -chicken breast 2 -Sazon -cumin -onion powder -garlic powder -pepper -salt Sauce -2 tbsp unsalted butter -2 tbsp all-purpose flour -2 cups chicken stock -1 packet taco seasoning -1/2 cup sour cream -1/2 cup heavy cream -1 cup shredded cheese (Monterey Jack or mozzarella) -corn tortillas -green diced chiles  -1 block cream cheese 1. Preheat the Oven - 350°F 2. season and Cook the Chicken in a pan with some chicken broth over medium heat until fully cooked through and golden on both sides . when finsihed remove and shred  3. Prepare the Chicken Filling. In a medium bowl combine: * Shredded chicken * Handful of shredded cheese * A block of cream cheese * half a can of diced green chiles * half of the taco seasoning  * Garlic powder,onion powder,salt and pepper  4. to Make the Creamy Enchilada Sauce In the same pan you cooked chicken, melt the butter. mix in the flour well, Slowly whisk in 2 cups chicken stock until smooth. Add the remaining ½ packet taco seasoning and mix until combined. add 1/2 can green chiles. Stir in sour cream and heavy cream. stir in 1 cup freshly shredded cheese and turn off heat 5. Assemble the Enchiladas warm up tortilla to help roll - Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Spoon about 3 tablespoons of Chicken tilling into the center of each tortilla, roll up, and place seam-side down in the dish. fill the dish up 6.Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheeses. Cover with foil and bake for 20-25 minutes. then Broil high for 1-3 minutes, watching closely. and then your done , ENJOY #enchiladas #dinneridea #Foodie
episode 34 : creamy enchiladas Ingredients -chicken breast 2 -Sazon -cumin -onion powder -garlic powder -pepper -salt Sauce -2 tbsp unsalted butter -2 tbsp all-purpose flour -2 cups chicken stock -1 packet taco seasoning -1/2 cup sour cream -1/2 cup heavy cream -1 cup shredded cheese (Monterey Jack or mozzarella) -corn tortillas -green diced chiles -1 block cream cheese 1. Preheat the Oven - 350°F 2. season and Cook the Chicken in a pan with some chicken broth over medium heat until fully cooked through and golden on both sides . when finsihed remove and shred 3. Prepare the Chicken Filling. In a medium bowl combine: * Shredded chicken * Handful of shredded cheese * A block of cream cheese * half a can of diced green chiles * half of the taco seasoning * Garlic powder,onion powder,salt and pepper 4. to Make the Creamy Enchilada Sauce In the same pan you cooked chicken, melt the butter. mix in the flour well, Slowly whisk in 2 cups chicken stock until smooth. Add the remaining ½ packet taco seasoning and mix until combined. add 1/2 can green chiles. Stir in sour cream and heavy cream. stir in 1 cup freshly shredded cheese and turn off heat 5. Assemble the Enchiladas warm up tortilla to help roll - Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Spoon about 3 tablespoons of Chicken tilling into the center of each tortilla, roll up, and place seam-side down in the dish. fill the dish up 6.Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle with the remaining shredded cheeses. Cover with foil and bake for 20-25 minutes. then Broil high for 1-3 minutes, watching closely. and then your done , ENJOY #enchiladas #dinneridea #Foodie

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