Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, salsa verde chicken enchiladas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Salsa Verde Chicken Enchiladas is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Salsa Verde Chicken Enchiladas is something which I’ve loved my whole 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 begin with this particular recipe, we have to first prepare a few ingredients. You can have salsa verde chicken enchiladas using 11 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Salsa Verde Chicken Enchiladas:
- Get 12 medium size flour tortillas
- Take 4 cloves garlic minced
- Prepare 2 tbs vegetable oil
- Prepare 1 pound cooked chicken
- Prepare cumin powder
- Take taco seasoning
- Prepare 32 oz salsa Verde
- Prepare 1 small can chopped green chilies
- Prepare shredded Mexican cheese blend
- Take 1 cup sour cream
- Prepare 1/4 cup chopped cilantro
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:
- Saute garlic in oil
- Add salsa and heat through
- Add sour cream and cilantro and green chilies. Save some sauce to drizzle over enchiladas.
- Season chicken with taco seasoning and cumin and saute in pan
- Add chicken to salsa mixture and stir
- Spoon about 1/3 cup chicken into each tortilla and place in baking dish folded side down
- Repeat until dish is full
- Drizzle with sauce and top with cheese
- Cover with foil and bake at 350 for 15 minutes
- Uncover and bake an additional 10 minutes
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’s going to wrap it up with this special food salsa verde chicken enchiladas recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
