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Easiest Way to Cook Appetizing Enchisagna

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Enchisagna. Meat TIP: This is great for left over chicken or beef roast. So, the enchisagna was born, and we have never looked back. The recipe really isn't precise by any means, it's quite as simple as building enchiladas with whatever seasonings and accouterments you normally would.

Enchisagna A couple weeks ago, my coworker Trisha, who frequently shares her delicious culinary creations with me, fed me a bite of heaven — sort of a deconstructed, lazy white man's enchilada (sorry, Trisha – I do realize that you are Indian, and also a lady – but you know what I mean). See my "Enchisagna" or "Enchiladas" recipe. You can even use the leftover rice! You can have Enchisagna using 22 ingredients and 7 steps. Here is how you cook it.

Ingredients of Enchisagna

  1. It’s of Meat.
  2. You need of TIP: This is great for left over chicken or beef roast. Hamburger can be used also..
  3. It’s of YOUR CHOICE OF MEAT.
  4. You need 3 of Chicken breasts and/or thighs OR.
  5. You need 3 cup of Shredded beef or hamburger.
  6. It’s 1/4 cup of water.
  7. You need 1 tsp of onion powder.
  8. You need to taste of garlic salt.
  9. Prepare 4 cup of shredded cheddar cheese.
  10. Prepare 10 of corn tortillas.
  11. You need 1/3 cup of diced white onion.
  12. It’s 1 tsp of olive oil.
  13. It’s of Sauce:.
  14. It’s 15 oz of Can of tomato sauce.
  15. Prepare 1 tbsp of olive oil.
  16. It’s 1 1/2 cup of chicken broth.
  17. It’s 1 tbsp of flour.
  18. You need 1 tbsp of chili powder.
  19. You need 2 tsp of ground cumin.
  20. You need 2 tsp of paprika.
  21. Prepare 1 tsp of onion powder.
  22. You need to taste of garlic salt.

Add to plan Add to plan Published by. I'm a proud, thankful Wife and Mom of our little Abigail & baby boy Zedekiah. I love to cook for my family and be creative! I can't just follow a recipe exactly, I have to put my own spin.

Enchisagna instructions

  1. Heat skillet and saute chicken breasts on med. low heat in olive oil, season, add water (to make broth) and cover. Meanwhile in another skillet heat olive oil for sauce..
  2. Add flour and chili powder and brown stirring constantly. Slowly add chicken broth while stirring. Simmer 5 min..
  3. Add tomato sauce and remaining seasonings. Simmer another 10-15 min. until thickened..
  4. When chicken is done place on plate to cool. When cooled, shred into small pieces..
  5. Pour a thin layer of sauce in the bottom of a 2.5 quart casserole dish. Dip 2 or 3 tortillas in sauce and lay in dish covering to the sides (I split some in half to fit)..
  6. Then make a layer of 1/3 of the cheese and then a layer of half the chicken. Repeat and cover again with a layer of tortillas then pour remaining sauce over covering completely..
  7. Top with remaining cheese and sprinkle with the diced onion. Bake at 350 for about 30 min. Covering for the first 15 min. Enjoy!.

Heat a cast-iron skillet over medium-high heat and add the vegetable oil. Mix together the chili powder, cumin, garlic powder and salt in a small bowl. A couple weeks ago, my coworker Trisha, who frequently shares her delicious culinary creations with me, fed me a bite of heaven — sort of a deconstructed, lazy white man's enchilada (sorry, Trisha – I do realize that you are Indian, and also a lady – but you know what I mean). So, many moons ago, my fiance and I had a brief discussion on the best means of making enchiladas. Did I mention that it tastes really good?

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