Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, salsa verde chicken enchiladas. One of my favorites. For mine, I’m gonna make it a little bit tasty. 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 easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Salsa Verde Chicken Enchiladas is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have salsa verde chicken enchiladas using 11 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Salsa Verde Chicken Enchiladas:
- Make ready 12 medium size flour tortillas
- Prepare 4 cloves garlic minced
- Prepare 2 tbs vegetable oil
- Make ready 1 pound cooked chicken
- Get cumin powder
- Take taco seasoning
- Get 32 oz salsa Verde
- Make ready 1 small can chopped green chilies
- Prepare shredded Mexican cheese blend
- Take 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. Salsa Verde Chicken Enchiladas, made easy with just four simple ingredients!
Steps 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
They are one of those 'phase foods' for me…I go through spurts of making them two, even three, times a week…and then forgetting about them for a few weeks, only to find myself making them twice in the. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! I could live very happily with just a basket of chips and salsa, and a plate of enchiladas served to me daily. Annnnnd a margarita or two wouldn't.
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