Salsa chicken enchiladas my way
Salsa chicken enchiladas my way

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, salsa chicken enchiladas my way. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Salsa chicken enchiladas my way is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Salsa chicken enchiladas my way is something that I have loved my entire life.

These green chicken enchiladas are so simple to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our quick video below to see how we make it.

To get started with this particular recipe, we must first prepare a few components. You can cook salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Salsa chicken enchiladas my way:
  1. Take 1/2 cup sour cream
  2. Prepare 1/4 block cream cheese softened
  3. Take 1 cup mild salsa or red enchilada sauce
  4. Take 1 (4 oz) can diced green chiles
  5. Make ready 4 cups taco cheese blend
  6. Make ready 1 pack McCormick fajita seasoning mix
  7. Get salt, pepper and garlic powder
  8. Take Vegetable or olive oil
  9. Make ready 4 chicken breasts
  10. Prepare 3 cups mild verda salsa
  11. Prepare 1/2 cup corn (optional)
  12. Make ready 1/2 cup black beans rinsed and drained (optional)
  13. Make ready 14 mission flour tortillas soft taco size
  14. Make ready Dried Cilantro
  15. Get Extra Sour cream or salsa for topping

Enchiladas are not a cheesy, creamy dish. All it is is a warmed up corn tortilla filled up with shredded boiled chicken and covered with a light mexican tomato or tomatillo salsa (just tomato/tomatillo, onion, peppers,salt and pepper to taste, boiled and blended. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker. It's my go-to when I want.

Steps to make Salsa chicken enchiladas my way:
  1. Pre heat oven to 375 degrees
  2. Coat chicken in a little oil and coat in fajita seasoning, little salt, pepper and garlic powder and bake or air fry till done and dice up
  3. Heat and lightly brown each tortilla in a dry hot skillet for 10 to 15 seconds on each side and stack and wrap up in foil
  4. Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish
  5. Mix 1/2 cup sour cream, 1 cup salsa or red enchilada sauce, 1/4 block cream cheese and green chiles.
  6. Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn
  7. Fill tortillas with filling about 1/3 cup filling and roll up and
  8. Place seem side down and pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on cilantro
  9. Bake uncovered for 35 minutes
  10. Top with sour cream and a little salsa if wanted and enjoy !

Baked Salsa Chicken - Perfectly tender and juicy chicken breasts baked on a bed of fresh tomato salsa and topped with melted cheese. I like to serve it with just a big leafy green salad for when we're counting carbs, but if not, Fiesta Rice is the way to go. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! And these are extra special because they're Creamy Salsa Verde Chicken Enchiladas.

So that is going to wrap it up with this exceptional food salsa chicken enchiladas my way recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!