Hey everyone, I hope you’re having an incredible day today. 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 popular of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Salsa Verde Chicken Enchiladas is something which I’ve loved my whole life.
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 begin with this particular recipe, we have to first prepare a few components. You can have salsa verde chicken enchiladas using 11 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Salsa Verde Chicken Enchiladas:
- Take 12 medium size flour tortillas
- Take 4 cloves garlic minced
- Get 2 tbs vegetable oil
- Prepare 1 pound cooked chicken
- Take cumin powder
- Make ready taco seasoning
- Make ready 32 oz salsa Verde
- Take 1 small can chopped green chilies
- Take shredded Mexican cheese blend
- Get 1 cup sour cream
- Make ready 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:
- 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
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’s going to wrap this up for this special food salsa verde chicken enchiladas recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be 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!
