Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salsa verde chicken enchiladas. 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 Verde chicken enchiladas is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Salsa Verde chicken enchiladas is something which I have loved my whole life.
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.
To begin with this recipe, we have to first prepare a few ingredients. You can have salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Salsa Verde chicken enchiladas:
- Get 1 cup reduced fat four cheese mexican blend
- Get 1 cup light sour cream
- Prepare 5 large whole wheat tortillas
- Make ready 2 cup salsa verde (green chili)
- Get 1 lb cooked and shredded chicken
- Get 2 tsp minced garlic
- Get 2 tsp olive oil
- Take 8 oz cream cheese (optional but so good)
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!
Instructions to make Salsa Verde chicken enchiladas:
- Cook the chicken
- Preheat oven to 350.
- When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
- Add salsa Verde to the garlic and let heat all the way through.
- Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat.
- Add cream cheese and break up clumps
- Finish cooking chicken. Shred with two forks.
- Add shredded chicken to salsa Verde mix.
- Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
- 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.
- Bake for 20 min
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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