Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, salsa chicken enchiladas my way. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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.
Salsa chicken enchiladas my way is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Salsa chicken enchiladas my way is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can have salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Prepare 1/2 cup sour cream
- Make ready 1/4 block cream cheese softened
- Make ready 1 cup mild salsa or red enchilada sauce
- Get 1 (4 oz) can diced green chiles
- Prepare 4 cups taco cheese blend
- Get 1 pack McCormick fajita seasoning mix
- Make ready salt, pepper and garlic powder
- Make ready Vegetable or olive oil
- Get 4 chicken breasts
- Make ready 3 cups mild verda salsa
- Prepare 1/2 cup corn (optional)
- Make ready 1/2 cup black beans rinsed and drained (optional)
- Make ready 14 mission flour tortillas soft taco size
- Prepare Dried Cilantro
- Get Extra Sour cream or salsa for topping
When the tortillas are heated through, remove them to a plate. Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! And that's these weeknight green chicken enchiladas. It's super simple and easy to assemble, and you get to repurpose leftover rotisserie.
Steps to make Salsa chicken enchiladas my way:
- Pre heat oven to 375 degrees
- 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
- 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
- Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish
- Mix 1/2 cup sour cream, 1 cup salsa or red enchilada sauce, 1/4 block cream cheese and green chiles.
- Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn
- Fill tortillas with filling about 1/3 cup filling and roll up and
- 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
- Bake uncovered for 35 minutes
- Top with sour cream and a little salsa if wanted and enjoy !
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. I recommend that everyone try the chicken broth step at least once–it does not take very long and it goes a long way to making this a great dish. The BEST chicken enchiladas – easy to make, totally customizable with your favorite fillings, and made with a super-simple homemade enchilada sauce! I ended up having to use a mild salsa on the top. Easy Salsa Verde Spinach and Chicken Enchiladas.
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