Hey everyone, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, salsa chicken enchiladas my way. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Salsa chicken enchiladas my way is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Salsa chicken enchiladas my way is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Salsa chicken enchiladas my way:
- Make ready 1/2 cup sour cream
- Take 1/2 block cream cheese softened
- Get 1/2 cup mild salsa
- Take 1/2 cup red enchilada sauce
- Make ready 1 (4 oz) can diced green chiles
- Get 4 cups taco cheese blend
- Prepare 1 pack McCormick fajita seasoning mix
- Get salt, pepper and garlic powder
- Prepare Vegetable or olive oil
- Make ready 4 chicken breasts
- Prepare 11/2 cups mild verda salsa
- Prepare 1 1/2 cup green enchilada sauce
- Get 1/2 cup corn (optional)
- Take 1/2 cup black beans rinsed and drained (optional)
- Prepare 14 mission flour tortillas soft taco size
- Prepare Dried Cilantro
- Make ready Extra Sour cream or salsa for topping
Skip to Green Salsa Chicken Enchiladas content. Meanwhile, to make the tomato salsa, combine the tomato, onion and lime juice in a bowl. Top the enchiladas with the tomato salsa, sour cream. Chicken seasoned with taco seasoning and topped with salsa, then baked.
Instructions 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 !
This is good, simple, quick, and easy. Tastes like enchiladas without the tortilla! 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.
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