Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, salsa verde chicken enchiladas. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 Verde chicken enchiladas is one of the most favored of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Salsa Verde chicken enchiladas is something that I’ve loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can have salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Salsa Verde chicken enchiladas:
- Make ready 1 cup reduced fat four cheese mexican blend
- Get 1 cup light sour cream
- Get 5 large whole wheat tortillas
- Prepare 2 cup salsa verde (green chili)
- Take 1 lb cooked and shredded chicken
- Prepare 2 tsp minced garlic
- Take 2 tsp olive oil
- Take 8 oz cream cheese (optional but so good)
Repeat with remaining tortillas, working quickly. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! And that's these weeknight green chicken enchiladas.
Instructions to make Salsa Verde chicken enchiladas:
- Cook the chicken
- Preheat oven to 350.
- When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
- Add salsa Verde to the garlic and let heat all the way through.
- Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat.
- Add cream cheese and break up clumps
- Finish cooking chicken. Shred with two forks.
- Add shredded chicken to salsa Verde mix.
- Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
- Add half cup of chicken mixture to 5 tortillas with the seams down. Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas.
- Bake for 20 min
It's super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. Mexican food is hands-down my favorite food of all time. I could live very happily with just a basket of chips and salsa, and a plate of enchiladas served to me daily. What You Need to Make Salsa Verde Chicken Enchiladas.
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