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Hello, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, chicken verde enchiladas. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Creamy Chicken Enchiladas Verde Creamy Chicken Enchiladas Verde. Shred the meat with a fork or knife. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.
Chicken Verde Enchiladas is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Chicken Verde Enchiladas is something that I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can have chicken verde enchiladas using 10 ingredients and 6 steps. Here is how you can achieve it.
What needs to be prepared of Chicken Verde Enchiladas:
- Prepare 1 1/2 lb raw skinless chicken tenders
- Prepare 1/4 tsp garlic powder
- Get 1/8 tsp oregano
- Prepare 1/8 tsp ground cumin
- Make ready 1 salt to taste
- Take 1 verde sauce or salsa
- Get 1 salsa con queso
- Prepare 1 sour cream
- Take 1 shredded mexican cheese blend
- Get 1 corn or flour tortillas
Roll up the tortillas around the filling and place seam-side down in the baking dish. 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. Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar.
To Make Chicken Verde Enchiladas:
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.
- Pre heat oven to 350°
- Remove and shred chicken when done.
- (Optional) if using corn tortillas heat oil in a small pan. once hot fry 1-2 mins a side. You don't want them too crispy as you'll need to roll them.
- Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken. Then roll em up!
- Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese. Bake at 350 15-20 mins
Arrange the enchiladas, seam-side down, in one layer. Mix sour cream and salsa until blended. 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.
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