Salsa Verde Chicken Enchiladas
Salsa Verde Chicken Enchiladas

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, salsa verde chicken enchiladas. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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.

Salsa Verde Chicken Enchiladas is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look wonderful. Salsa Verde Chicken Enchiladas is something which I’ve loved my whole life.

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

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

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.

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