Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, salsa chicken enchiladas my way. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Salsa chicken enchiladas my way is one of the most well liked of recent trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Salsa chicken enchiladas my way is something that I have loved my whole life. They’re nice and they look wonderful.
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. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas.
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
- Take 1/2 cup red enchilada sauce
- Prepare 1 (4 oz) can diced green chiles
- Take 4 cups taco cheese blend
- Take 1 pack McCormick fajita seasoning mix
- Prepare salt, pepper and garlic powder
- Take Vegetable or olive oil
- Prepare 4 chicken breasts
- Prepare 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)
- Get 14 mission flour tortillas soft taco size
- Get Dried Cilantro
- Take Extra Sour cream or salsa for topping
We are in full-on organization mode in our home getting rid of a ridiculous amount. 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.
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 !
An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker. It's my go-to when I want. Perfect on salads, bowls, tacos, burritos and more. Once it's tender, shred with a fork and remove any extra fat. Keep on warm setting until ready to serve.
So that is going to wrap this up with this exceptional food salsa chicken enchiladas my way recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
