How to Make Enchiladas (Informative Speech)

In a couple up of hours it entrust be time for dinner. If youre anything care me, youll probably back in the middle of the kitchen or st be at the fridge aimlessly, mentation nigh what you can come up with tonight. When looking for a delicious, ready and easy dinner I have a solution for you. yield Enchiladas They only take ab forth an hour and a half to spend a penny, and are something the whole family will enjoy. Ill tell you how to make Easy Enchiladas and you define if it makes you hungry or not. Before trainingaration anything it is al right smarts best to rinse your hands and any countertops or cutting boards that you will place forage on.Some quick preparation that can be done before commencement is thawing out the fearful ahead of time to make cooking time shorter, tabloid cheese if require but I like to use the pre shredded cheese, open the Enchilada sauce cans, and pre heat your oven to about 350. only the supplies you will need are pretty inexpensive. M y recipe makes about twenty dollar bill enchiladas. The food items you will need are 5 Boneless skinless scandalmongering breasts, 2 cans of La Victoria enchilada sauce, one bag of any strength cheddar cheese (about 8 cups if shredding by hand) and twenty corn tortillas.Utensils needed are a macro pot to boil the crybaby in, a strainer, twain bowls (one big and one sm entirely), can opener, big spoon, and a baking pan to fit the enchiladas in. Once you have all the supplies and prep done, now you are ready to start making the enchilada filling. First you will want to fill your big pot about three living quarters of the way full with pissing and bring it to a boil. When the water starts to boil you can add the chicken breast. Be careful because the pot and water are extremely hot and may splash back up at you.You will want to let the chicken boil for about fourty-five minutes to one hour. I check if the chicken is cooked all the way through by cutting a breast in half and mak ing sure there is no pink in the meat. When the chicken is done, you will want to strain the water from the chicken (being cautious once again from the steam coming off the chicken and out of the pot, VERY baking hot I have burned myself many times straining chicken. ) let your chicken cool down for about fifteen minutes to make it easier to handle. Once its cool to touch, you can then hand shred it.Basically just take a piece and start pulling it a part into bite size strands. Put it in a big bowl and add one and a third of cans of the Enchilada sauce to your chicken and mix. Your filling is now done. Next you will want to wrap twenty corn tortillas in a cloth and microwave for two to two and a half minutes (just until they are soft). You can now roll the rest of the leftover enchilada sauce into the small bowl for tortilla dipping. Dip a tortilla into the sauce and make sure it has a good amount all over. This is done to give the tortillas that enchilada kick.Set your tortilla down in the baking pan and locate a spoon full of the Enchilada filling on top along with a pinch of cheese. Roll up the enchilada as you would a taco or a burrito. Repeat dipping, adding chicken and cheese, and rolling of enchiladas placing the enchiladas side by side, until the whole baking pan is full. Now for the best part tack on as much cheese to the top of the enchiladas as youd like. (I normally add a smaller layer over the whole thing). junky your oven up to 375-400 and put the enchiladas (uncovered) in.Watch them carefully because some cheese disbands faster than others. conduct them in the oven for about 15 minutes. Just depending on when the cheese starts to melt or turn golden brown. You can now take your enchiladas out and let them cool down because they should be pretty hot. Serve them to your family and suss out them enjoy. This is a quick and easy recipe that I have fitted from my grandmas recipe, to make it an Easy enchilada dinner. I hope that you now will go home and try making them yourself, their pretty good Thank you for your time.