Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, salsa verde chicken enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Salsa Verde Chicken Enchiladas is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Salsa Verde Chicken Enchiladas is something that I have loved my entire life. They are nice and they look wonderful.

Shred the meat with a fork or knife. Taste the chicken; if it needs salt, add a little. These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make.

To get started with this particular recipe, we must first prepare a few components. You can have 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. Make ready 12 medium size flour tortillas
  2. Make ready 4 cloves garlic minced
  3. Prepare 2 tbs vegetable oil
  4. Take 1 pound cooked chicken
  5. Make ready cumin powder
  6. Prepare taco seasoning
  7. Get 32 oz salsa Verde
  8. Take 1 small can chopped green chilies
  9. Take shredded Mexican cheese blend
  10. Prepare 1 cup sour cream
  11. Prepare 1/4 cup chopped cilantro

The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me. Roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top.

Steps 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

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). 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. The interplay and balance of flavors are what make enchiladas so delicious.

So that is going to wrap it up with this special food salsa verde chicken enchiladas recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!