Enjoy weekend with delicious and easy to make Cheesy Chicken Enchiladas and Crispy Chicken Parmesan with Mozzarella and Tomatoes Recipes



  1. Up to the temperature of 350°F, preheat the oven. Drizzle olive oil over medium heat in a large skillet and sauté chicken. With pepper and salt, season the chicken. For about 3 minutes, cook the chicken from each side. Take a plate and transfer the chicken to it and for about 2-3 minutes, allow it to cool. With the help of 2 forks, shred the chicken and then set it aside.
  2. Combine crushed tomatoes and enchilada sauce in a small bowl. Season it with ½ tsp black pepper and 1 tsp salt. Mix together cumin, chicken, 1 cup cheddar, half of the enchilada mixture, cilantro and 1 cup Monterey jack in a medium bowl.
  3. Take half of the remaining enchilada mixture and spread it on the bottom of a large skillet. In the centre of 1 tortilla add small scoop of the mixture of chicken. Roll it upon and with the seam side down, place it in the skillet. With the remaining tortillas, repeat the same process. On the top, spread the remaining enchilada sauce and with the remaining cheese, sprinkle it. For about 10 minutes, bake it till the cheese is melted.
  4. Serve it immediately after garnishing with cilantro.


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