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Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a special dish, salsa verde chicken enchiladas. It is one of my favorites. For mine, I am going to make it a bit tasty. 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 is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Salsa Verde chicken enchiladas is something that I have loved my whole life. They’re fine and they look fantastic.
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 get started with this particular recipe, we must first prepare a few ingredients. You can cook salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you can achieve it.
Materials for making of Salsa Verde chicken enchiladas:
- Get 1 cup reduced fat four cheese mexican blend
- Make ready 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
- Take 2 tsp minced garlic
- Take 2 tsp olive oil
- Prepare 8 oz cream cheese (optional but so good)
Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever!
Step by step 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
And that's these weeknight green chicken enchiladas. It's super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! Mexican food is hands-down my favorite food of all time.
Don’t fail to remember to exercise the dishes above, to consume with family at residence. Try to contrast it with the recipe you have. Is it better or much less. Please mix it to make it taste better.
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