Salsa Verde chicken enchiladas
Salsa Verde chicken enchiladas

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salsa verde chicken enchiladas. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Salsa Verde chicken enchiladas is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Salsa Verde chicken enchiladas is something that I’ve loved my entire life.

Shred the meat with a fork or knife. Taste the chicken; if it needs salt, add a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make.

To get started with this recipe, we must prepare a few components. You can have salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Salsa Verde chicken enchiladas:
  1. Take 1 cup reduced fat four cheese mexican blend
  2. Make ready 1 cup light sour cream
  3. Make ready 5 large whole wheat tortillas
  4. Take 2 cup salsa verde (green chili)
  5. Prepare 1 lb cooked and shredded chicken
  6. Get 2 tsp minced garlic
  7. Make ready 2 tsp olive oil
  8. Prepare 8 oz cream cheese (optional but so good)

I added extra jalapeno and salsa verde to the filling. If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Instructions to make Salsa Verde chicken enchiladas:
  1. Cook the chicken
  2. Preheat oven to 350.
  3. When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
  4. Add salsa Verde to the garlic and let heat all the way through.
  5. Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat.
  6. Add cream cheese and break up clumps
  7. Finish cooking chicken. Shred with two forks.
  8. Add shredded chicken to salsa Verde mix.
  9. Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
  10. 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.
  11. Bake for 20 min

These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish. Today's Chicken Enchiladas Salsa Verde recipe is a true family favorite that makes any night feel like a fiesta. These enchiladas are filled with chicken, fresh zippy salsa verde, sour cream, and tons of hot molten cheese.

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