Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, salsa verde chicken enchiladas. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store.
Salsa Verde Chicken Enchiladas is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look wonderful. Salsa Verde Chicken Enchiladas is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have salsa verde chicken enchiladas using 11 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Salsa Verde Chicken Enchiladas:
- Make ready 12 medium size flour tortillas
- Get 4 cloves garlic minced
- Make ready 2 tbs vegetable oil
- Take 1 pound cooked chicken
- Make ready cumin powder
- Get taco seasoning
- Take 32 oz salsa Verde
- Take 1 small can chopped green chilies
- Make ready shredded Mexican cheese blend
- Make ready 1 cup sour cream
- Prepare 1/4 cup chopped cilantro
And actually come together pretty quick too. I added extra jalapeno and salsa verde to the filling. Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish. Roll up and place, seam side down, in baking dish.
Instructions 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
Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top. If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
So that is going to wrap this up for this special food salsa verde chicken enchiladas recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
