Hello everybody, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, chicken verde enchiladas. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Creamy Chicken Enchiladas Verde Creamy Chicken Enchiladas Verde. Shred the meat with a fork or knife. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Chicken Enchiladas Verde is a comforting Mexican enchilada dish consisting of corn tortillas rolled with shredded chicken and Monterrey Jack cheese, topped with a generous serving of Verde Sauce, and baked until bubbly.
Chicken Verde Enchiladas is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Chicken Verde Enchiladas is something that I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can have chicken verde enchiladas using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chicken Verde Enchiladas:
- Take 1 1/2 lb raw skinless chicken tenders
- Get 1/4 tsp garlic powder
- Take 1/8 tsp oregano
- Get 1/8 tsp ground cumin
- Get 1 salt to taste
- Get 1 verde sauce or salsa
- Prepare 1 salsa con queso
- Get 1 sour cream
- Get 1 shredded mexican cheese blend
- Prepare 1 corn or flour tortillas
Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. It should be the texture of chicken salad. After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. This easy Mexican casserole with chicken, salsa verde, and corn tortillas is a dinner idea for the whole family.
Instructions to make Chicken Verde Enchiladas:
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.
- Pre heat oven to 350°
- Remove and shred chicken when done.
- (Optional) if using corn tortillas heat oil in a small pan. once hot fry 1-2 mins a side. You don't want them too crispy as you'll need to roll them.
- Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken. Then roll em up!
- Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese. Bake at 350 15-20 mins
After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. This easy Mexican casserole with chicken, salsa verde, and corn tortillas is a dinner idea for the whole family. Naturally gluten-free, this chicken enchilada casserole uses rotisserie chicken for speedy prep and a delicious homemade salsa verde. The result is a healthy enchilada stack, perfect for a weeknight. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US.
So that is going to wrap this up with this exceptional food chicken verde enchiladas recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
