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Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, salsa verde chicken enchiladas. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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.
Salsa Verde Chicken Enchiladas is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Salsa Verde Chicken Enchiladas is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have salsa verde chicken enchiladas using 11 ingredients and 12 steps. Here is how you can achieve that.
What needs to be prepared of Salsa Verde Chicken Enchiladas:
- Prepare 12 medium size flour tortillas
- Prepare 4 cloves garlic minced
- Make ready 2 tbs vegetable oil
- Make ready 1 pound cooked chicken
- Prepare cumin powder
- Get taco seasoning
- Prepare 32 oz salsa Verde
- Prepare 1 small can chopped green chilies
- Take shredded Mexican cheese blend
- Make ready 1 cup sour cream
- Make ready 1/4 cup chopped cilantro
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!
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
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 forget to exercise the dishes over, to consume with household in the house. Attempt to contrast it with the recipe you have. Is it much better or less. Please mix it to make it taste better.
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