Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, salsa verde chicken enchiladas. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Salsa Verde chicken enchiladas is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Salsa Verde chicken enchiladas is something that I’ve 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 must first prepare a few components. You can cook salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Salsa Verde chicken enchiladas:
- Get 1 cup reduced fat four cheese mexican blend
- Get 1 cup light sour cream
- Get 5 large whole wheat tortillas
- Take 2 cup salsa verde (green chili)
- Make ready 1 lb cooked and shredded chicken
- Take 2 tsp minced garlic
- Prepare 2 tsp olive oil
- Prepare 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. This chicken enchilada bake totally delivered, with one of my favorite tricks added right in to it: I snuck a little healthy in.
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
Our favorite substitute is Kroger's Tomatillo Salsa Verde. It makes it's way onto my husband's over easy eggs and sour cream tortilla breakfast pretty much each and every morning. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. Mexican food is hands-down my favorite food of all time. I could live very happily with just a basket of chips and salsa, and a plate of enchiladas served to me daily.
So that is going to wrap this up for this exceptional food salsa verde chicken enchiladas recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
