Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, salsa chicken enchiladas my way. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Salsa chicken enchiladas my way is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Salsa chicken enchiladas my way is something which I have loved my entire life. They are nice and they look wonderful.
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. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with I knew I wanted chicken to be my starring protein for the enchiladas, but I also needed the filling to be more satisfying.
To begin with this recipe, we must first prepare a few components. You can cook salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Make ready 1/2 cup sour cream
- Get 1/2 block cream cheese softened
- Make ready 1/2 cup mild salsa
- Make ready 1/2 cup red enchilada sauce
- Take 1 (4 oz) can diced green chiles
- Make ready 4 cups taco cheese blend
- Make ready 1 pack McCormick fajita seasoning mix
- Take salt, pepper and garlic powder
- Take Vegetable or olive oil
- Prepare 4 chicken breasts
- Make ready 11/2 cups mild verda salsa
- Make ready 1 1/2 cup green enchilada sauce
- Take 1/2 cup corn (optional)
- Make ready 1/2 cup black beans rinsed and drained (optional)
- Make ready 14 mission flour tortillas soft taco size
- Make ready Dried Cilantro
- Get Extra Sour cream or salsa for topping
However, for those who don't always have a ready-made salsa at home, it might not be that easy. That's why I'm making this recipe using some leftover rotisserie chicken and Herdez Tomatillo Verde Cooking Salsa. Having two of the main ingredients already prepared, this. Chicken enchiladas are the perfect Friday night meal - it's a quick and easy dish and a fun favourite for the weekend.
Steps to make Salsa chicken enchiladas my way:
- Pre heat oven to 375 degrees
- Coat chicken in a little oil and coat in fajita seasoning, little salt, pepper and garlic powder and bake or air fry till done and dice up
- Heat and lightly brown each tortilla in a dry hot skillet for 10 to 15 seconds on each side and stack and wrap up in foil
- Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish
- Mix 1/2 cup sour cream, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 block cream cheese and green chiles.
- Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn
- Fill tortillas with filling about 1/3 cup filling and roll up and
- Place seem side down and mix 1/2 cup of salsa verda and 1/2 cup green enchilada sauce and pour on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on cilantro
- Bake uncovered for 35 minutes
- Top with sour cream and a little salsa if wanted and enjoy !
Having two of the main ingredients already prepared, this. Chicken enchiladas are the perfect Friday night meal - it's a quick and easy dish and a fun favourite for the weekend. We earn a commission for products purchased through some links in this article. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker to add to tacos, salads, enchiladas and more. I've been making shredded salsa chicken in my slow cooker forever, sometimes with chicken breasts and other times with thighs.
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