Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, salsa verde chicken enchiladas. It is one of my favorites food recipes. For mine, I will make it a little bit unique. 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 meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look wonderful. Salsa Verde Chicken Enchiladas is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. 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:
- Prepare 12 medium size flour tortillas
- Get 4 cloves garlic minced
- Prepare 2 tbs vegetable oil
- Prepare 1 pound cooked chicken
- Prepare cumin powder
- Prepare taco seasoning
- Take 32 oz salsa Verde
- Make ready 1 small can chopped green chilies
- Prepare shredded Mexican cheese blend
- Prepare 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.
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