Salsa chicken enchiladas my way. 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.
For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Keywords: best enchiladas, chicken enchiladas verde, easy enchilada recipe, enchiladas verdes, green enchiladas, salsa verde chicken enchiladas, salsa verde Very flavorful and even better today when I reheated them for lunch. Can't wait to work my way through some of Gina's other recipes. You can cook Salsa chicken enchiladas my way using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Salsa chicken enchiladas my way
- Prepare 1/2 cup of buttermilk hidden valley ranch dressing.
- It's 1/4 cup of sour cream.
- Prepare 1 1/2 cups of mild salsa or use mild verda salsa.
- You need 1 (4 oz) of can diced green chiles.
- Prepare 4 cups of taco cheese blend.
- Prepare 1 pack of McCormick fajita seasoning mix.
- It's of Vegetable or olive oil.
- Prepare 4 of chicken breasts.
- Prepare 3 cups of mild verda salsa.
- You need 1/2 cup of corn (optional).
- Prepare 1/2 cup of black beans rinsed and drained (optional).
- It's 14 of mission flour tortillas soft taco size.
- You need of Sour cream or ranch for topping.
- It's of Mild salsa for topping.
SALSA VERDE CHICKEN ENCHILADAS are a delicious and simple meal perfect for any occasion. These salsa verde enchiladas are stuffed with chicken, salsa verde, cheese, and topped with more sauce, cheese, onions, pico, and crema. Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that.
Salsa chicken enchiladas my way step by step
- Pre heat oven to 375 degrees.
- Coat chicken in a little oil and coat in fajita seasoning 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 ranch dressing, 1/4 cup sour cream, 1 1/2 cups salsa and green chiles. Then.
- 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 pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish.
- Bake uncovered for 35 minutes.
- Top with sour cream or ranch and a little salsa if wanted and enjoy !.
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. How To Serve Salsa Chicken… You can use this shredded chicken recipe in SO many ways! I love to make Salsa Verde Chicken Casserole with some of my shredded chicken for an easy weeknight Quesadillas - Add the chicken between layers of cheese. Weeknight Chicken Enchiladas Recipe Store-bought rotisserie chicken adds ease and great flavor.
