Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, chicken verde enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Chicken Verde Enchiladas is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken Verde Enchiladas is something that I’ve loved my whole life.
Mix sour cream and salsa until well blended. We make the salsa verde by cooking tomatillos and puréeing them with chiles, onion, garlic, cilantro, and lime juice. Arrange tortillas, seam sides down, in baking dish. Chicken Enchiladas Verde is a comforting Mexican enchilada dish consisting of corn tortillas rolled with shredded chicken and Monterrey Jack cheese, topped with a generous serving of Verde Sauce, and baked until bubbly.
To get started with this recipe, we must first prepare a few components. You can cook chicken verde enchiladas using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Verde Enchiladas:
- Prepare 1 1/2 lb raw skinless chicken tenders
- Get 1/4 tsp garlic powder
- Make ready 1/8 tsp oregano
- Make ready 1/8 tsp ground cumin
- Take 1 salt to taste
- Prepare 1 verde sauce or salsa
- Get 1 salsa con queso
- Get 1 sour cream
- Take 1 shredded mexican cheese blend
- Get 1 corn or flour tortillas
You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. Roll the tortilla and place seam side down onto prepared baking dish.
Instructions to make Chicken Verde Enchiladas:
- Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours.
- Pre heat oven to 350°
- Remove and shred chicken when done.
- (Optional) if using corn tortillas heat oil in a small pan. once hot fry 1-2 mins a side. You don't want them too crispy as you'll need to roll them.
- Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken. Then roll em up!
- Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese. Bake at 350 15-20 mins
After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. Roll the tortilla and place seam side down onto prepared baking dish. This easy Mexican casserole with chicken, salsa verde, and corn tortillas is a dinner idea for the whole family. Naturally gluten-free, this chicken enchilada casserole uses rotisserie chicken for speedy prep and a delicious homemade salsa verde. The result is a healthy enchilada stack, perfect for a weeknight.
So that is going to wrap it up for this special food chicken verde enchiladas recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
