Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, salsa verde chicken enchiladas. It is one of my favorites. This time, 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 Verde chicken enchiladas is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Salsa Verde chicken enchiladas is something which I have loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Salsa Verde chicken enchiladas:
- Get 1 cup reduced fat four cheese mexican blend
- Make ready 1 cup light sour cream
- Make ready 5 large whole wheat tortillas
- Make ready 2 cup salsa verde (green chili)
- Make ready 1 lb cooked and shredded chicken
- Prepare 2 tsp minced garlic
- Get 2 tsp olive oil
- Take 8 oz cream cheese (optional but so good)
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 chicken. This chicken enchilada bake totally delivered, with one of my favorite tricks added right in to it: I snuck a little healthy in.
Instructions to make Salsa Verde chicken enchiladas:
- Cook the chicken
- Preheat oven to 350.
- When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
- Add salsa Verde to the garlic and let heat all the way through.
- Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat.
- Add cream cheese and break up clumps
- Finish cooking chicken. Shred with two forks.
- Add shredded chicken to salsa Verde mix.
- Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
- 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.
- Bake for 20 min
Our favorite substitute is Kroger's Tomatillo Salsa Verde. It makes it's way onto my husband's over easy eggs and sour cream tortilla breakfast pretty much each and every morning. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. Mexican food is hands-down my favorite food of all time. I could live very happily with just a basket of chips and salsa, and a plate of enchiladas served to me daily.
So that is going to wrap this up for this special food salsa verde chicken enchiladas recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
