Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, salsa chicken enchiladas my way. One of my favorites food recipes. For mine, I’m gonna make it a little 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 recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Salsa chicken enchiladas my way is something that I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Salsa chicken enchiladas my way:
- Take 1/2 cup sour cream
- Make ready 1/2 block cream cheese softened
- Get 1/2 cup mild salsa
- Make ready 1/2 cup red enchilada sauce
- Get 1 (4 oz) can diced green chiles
- Get 4 cups taco cheese blend
- Make ready 1 pack McCormick fajita seasoning mix
- Get salt, pepper and garlic powder
- Make ready Vegetable or olive oil
- Get 4 chicken breasts
- Prepare 11/2 cups mild verda salsa
- Prepare 1 1/2 cup green enchilada sauce
- Make ready 1/2 cup corn (optional)
- Take 1/2 cup black beans rinsed and drained (optional)
- Get 14 mission flour tortillas soft taco size
- Make ready Dried Cilantro
- Prepare Extra Sour cream or salsa for topping
Three rolled corn tortillas stuffed with grilled chicken and spinach, topped with roasted poblano salsa and white cheese, served with rice. Stacked enchiladas are an easy way to get the taste of enchiladas without individually rolling each one. These Chicken Stacked Enchiladas are made with very few ingredients — corn tortillas Chicken Stacked Enchiladas Quick and easy stacked chicken enchiladas with salsa verde and. Chicken enchiladas are the perfect Friday night meal - it's a quick and easy dish and a fun favourite for the weekend.
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 !
We earn a commission for products purchased through some links in this article. Salsa Verde Chicken Enchiladas, made easy with just four simple ingredients! This is the perfect weeknight meal for busy families! They are one of those 'phase foods' for me…I go through spurts of making them two, even three, times a week…and then forgetting about them for. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker.
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