Hey everyone, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, salsa chicken enchiladas my way. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Salsa chicken enchiladas my way is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Salsa chicken enchiladas my way is something that I have loved my whole life.
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic I had some homemade salsa verde leftover from another recipe and found your recipe as a way to use the salsa verde. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. These chicken enchiladas are made with a tangy tomatillo salsa verde sauce!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Salsa chicken enchiladas my way:
- Prepare 1/2 cup sour cream
- Prepare 1/2 block cream cheese softened
- Get 1/2 cup mild salsa
- Get 1/2 cup red enchilada sauce
- Get 1 (4 oz) can diced green chiles
- Make ready 4 cups taco cheese blend
- Get 1 pack McCormick fajita seasoning mix
- Get salt, pepper and garlic powder
- Take Vegetable or olive oil
- Get 4 chicken breasts
- Prepare 11/2 cups mild verda salsa
- Prepare 1 1/2 cup green enchilada sauce
- Take 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
- Prepare Extra Sour cream or salsa for topping
How to Make Chicken Enchiladas My Way. Cook chicken until you don’t see any pink. Mix chicken, drained with slotted spoon, into salsa mixture. These chicken enchiladas are made with a tangy tomatillo salsa verde sauce!
Instructions 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, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 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 mix 1/2 cup of salsa verda and 1/2 cup green enchilada sauce and pour 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 !
- Ready to serve and ENJOY!
Mix chicken, drained with slotted spoon, into salsa mixture. These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! These chicken enchiladas are made with a tangy tomatillo salsa verde sauce! This is a fantastic recipe to serve a hungry crowd, whether it’s Friday movie night, a pot-luck party, or just a weeknight dinner with your. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with you.
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