Recipe: Tasty Salsa Verde chicken enchiladas

Salsa Verde chicken enchiladas. These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store.

Salsa Verde chicken enchiladas Salsa Verde Chicken Enchiladas - EASY juicy enchiladas with so much flavor from the salsa verde and TONS of melted CHEESE!! Restaurant-Quality Salsa Verde Chicken Enchiladas These are as good as, if not better than, your […] Heat olive oil in a saute pan over medium heat. These salsa verde chicken enchiladas are great to make ahead. You can have Salsa Verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Salsa Verde chicken enchiladas

  1. It's 1 cup of reduced fat four cheese mexican blend.
  2. You need 1 cup of light sour cream.
  3. Prepare 5 of large whole wheat tortillas.
  4. You need 2 cup of salsa verde (green chili).
  5. It's 1 lb of cooked and shredded chicken.
  6. You need 2 tsp of minced garlic.
  7. You need 2 tsp of olive oil.
  8. It's 8 oz of cream cheese (optional but so good).

Just make the enchiladas as per the recipe, but stop before cooking. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Heat a saucepan to medium high and add a tablespoon of oil. Try to cover the enchiladas as much as possible with the salsa verde.

Salsa Verde chicken enchiladas instructions

  1. Cook the chicken.
  2. Preheat oven to 350..
  3. When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds..
  4. Add salsa Verde to the garlic and let heat all the way through..
  5. Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat..
  6. Add cream cheese and break up clumps.
  7. Finish cooking chicken. Shred with two forks..
  8. Add shredded chicken to salsa Verde mix..
  9. Put half cup of chicken salsa Verde mix in the bottom of the baking dish..
  10. Add half cup of chicken mixture to 5 tortillas with the seams down. Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas..
  11. Bake for 20 min.

Any parts that aren't covered with sauce (or cheese) will likely turn out crispy and/or hard. If the cheese starts to get too brown on top before it's ready to be taken out , just carefully place foil on top of the baking dish for the remaining cook time to stop the browning. Repeat procedure with remaining tortillas, broth, and chicken mixture. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving!

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