Are you looking for recipe inspiration? Crumby's Chicken Enchiladas special? How to make it is difficult and easy. If you make a mistake, the results will be unsatisfactory and tend to be unpleasant. Even though Crumby's Chicken Enchiladas What is delicious should have an aroma and taste that can provoke our taste buds.
Many things more or less affect the quality of the taste of Crumby's Chicken Enchiladas, starting from the type of material, further selection of fresh ingredients, to how to make and serve it. Don't worry if you want to prepare Crumby's Chicken Enchiladas delicious at home, because as long as you know the trick, this dish can be a special treat.
As for the number of servings that can be served to make Crumby's Chicken Enchiladas is 15 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Well, this time, let's try it, and vary the Crumby's Chicken Enchiladas yourself at home. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. You can create Crumby's Chicken Enchiladas using 8 ingredient type and 10 manufacturing steps. Here's how to make the dish.
Ingredients and spices that need to be prepared to make Crumby's Chicken Enchiladas:
- 2 1/2 lb boneless skinless chicken breasts
- 3 can cream of chicken soup
- 3 can cream of mushroom soup
- 30 small corn tortillas
- 4 cup shredded sharp cheddar cheese
- 1 gallon water
- 1/2 cup soy sauce
- 1 tbsp salt
Steps to make a Crumby's Chicken Enchiladas
1
Place the chicken in a pot and pour just a bit of soy sauce over them (if you want). Fill the pot with water until the chicken is well covered. Set the pot to boil. Once the water starts boiling it usually only takes 10 minutes to fully cook the chicken.
2
Shred the chicken. I usually use a steak knife and a fork to do this.
3
Place a small pan on med high heat. Once it's hot enough for water to sizzle, fill it with enough oil to submerge a tortilla shell. I like to pour some salt in with the oil.
4
Once the oil is hot begin to fry the tortillas. I usually use tongs to grab and flip the tortillas. Submerge a tortilla in the oil and immediately flip it over and submerge it again. After a moment the tortillia will start to bubble. Remove it as soon as it does. Be careful because the tortillas may tear easily at this point. Do this for all 30 tortillas.
5
Pour all the cream of chicken and cream of mushroom soup into a large bowl. Add water and stir to thin it. I usually add a little more than half a can of water for every can of soup.
6
Fill a 13x9 pan with about 1/2 an inch of the soup mixture. I like to use a glass pan.
7
Fill the tortillas with the chicken and cheese. I also like to put a little of the soup mixture in the tortilla, otherwise the inside sometimes tastes a little too dry. Save about a cup of cheese for later. Don't make the tortillas too bulky or they will tear. Using a little of the soup mixture on the edge of the tortilla will help it stick to itself and stay closed when you roll it. Place the first 15 tortillias in the pan with the openings at the ends facing upward to allow the soup mixture to seep in more easily as you cook.
8
Cover the first layer of tortillias with more of the soup mixture. Layer the next 15 tortillias on top. Cover with the last of the soup. Cover that with the last of the cheese. Be careful, because at this point the pan is nearly overflowing. Cover with aluminum foil.
9
Preheat the oven to 350°F. A little soup will sometimes spill over the edges as it cooks, so I like to place a sheet of aluminum foil under the pan. Cook covered 50-55 min. The edges should be bubbling a bit. If not, continue cooking until bubbles appear. Cook uncovered for an additional 5 min or until the cheese is golden-brown.
10
Let it sit covered for about 15 min to allow the soup to cool and thicken. Eat and enjoy. This dish also makes great leftovers. Especially if you sprinkle a little more cheese on it, add a small dollop of sour cream, or top it with a little salsa.