Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, salsa verde chicken enchiladas. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Salsa Verde Chicken Enchiladas is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They are nice and they look fantastic. Salsa Verde Chicken Enchiladas is something which I have loved my whole 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 begin with this particular recipe, we have to prepare a few ingredients. You can cook 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:
  1. Prepare 12 medium size flour tortillas
  2. Prepare 4 cloves garlic minced
  3. Prepare 2 tbs vegetable oil
  4. Make ready 1 pound cooked chicken
  5. Make ready cumin powder
  6. Make ready taco seasoning
  7. Prepare 32 oz salsa Verde
  8. Take 1 small can chopped green chilies
  9. Make ready shredded Mexican cheese blend
  10. Prepare 1 cup sour cream
  11. Prepare 1/4 cup chopped cilantro

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. Saute garlic in oil
  2. Add salsa and heat through
  3. Add sour cream and cilantro and green chilies. Save some sauce to drizzle over enchiladas.
  4. Season chicken with taco seasoning and cumin and saute in pan
  5. Add chicken to salsa mixture and stir
  6. Spoon about 1/3 cup chicken into each tortilla and place in baking dish folded side down
  7. Repeat until dish is full
  8. Drizzle with sauce and top with cheese
  9. Cover with foil and bake at 350 for 15 minutes
  10. Uncover and bake an additional 10 minutes

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.

So that’s going to wrap it up with this special food salsa verde chicken enchiladas recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!