Annie: I'm getting dinner ready for us three so I'm making one of our favorites and I know something Boyd would like and it's Shortcut Chicken Enchiladas this is what it looks like
( The food)
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Annie: So let's follow the recipe and I'm also going to put the directions below so you can follow them the directions first so the direction is the number 1. Preheat the govern to 375 degrees F. Stir together the beans, oregano, and 1 cup cheese in a brown. add the chicken, season with pepper, and stir until evenly combined. Now step 2. Stir the salsa together with q cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by13-inch baking dish. Stack the tortillas, wrap them in damp paper towels, and microwave until warm and pliable, about 15 seconds. Step 3. Arrange the tortillas on a workspace, then divide the chicken filling amng the tortillas (about 1/4 cup filling per tortilla). Rool the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled torillas, then sprinkle with the remaining 2 cups cheese. so that's step 3 on to step 4 Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 3o minutes. Serve hot with sour cream and pickled jalapenos.
Carson: What are you making
Annie: Shortccut Chicken Enchiladas
Boyd: Daddy come on
Carson: I'm coming
Annie: Know I'm going to be telling you the ingredients in step 1. One 15-ounce can refried beans (about 1 cup) step 2. 1/2 teaspoons dried oregano step 3. 12 ounces (3 cups) shredded Monterey jack cheese step 4. 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bone and skin discarded step 5. Freshly ground black pepper step 6. One 16-ounce jar medium-spicy tomato salsa step 7 Twelve 6-inch corn tortillas step 8 Sour cream and pickled jalapenos, for serving . And that's how you make Shortcut Chicken so if you go on my channel you well see all my cooking skills and all the things that I make hope you like the food bye
Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds. Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese. Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
