Salsa chicken enchiladas my way. 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.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.
I recommend that everyone try the chicken broth step at least once--it does not take very long and it goes a long way to making this a great dish.
Keywords: best enchiladas, chicken enchiladas verde, easy enchilada recipe, enchiladas verdes, green enchiladas, salsa verde chicken enchiladas, salsa verde Very flavorful and even better today when I reheated them for lunch.
You can cook Salsa chicken enchiladas my way using 14 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Salsa chicken enchiladas my way
- It's 1/2 cup of buttermilk hidden valley ranch dressing.
- It's 1/4 cup of sour cream.
- You need 1 1/2 cups of mild salsa or use mild verda salsa.
- You need 1 (4 oz) of can diced green chiles.
- You need 4 cups of taco cheese blend.
- You need 1 pack of McCormick fajita seasoning mix.
- It's of Vegetable or olive oil.
- You need 4 of chicken breasts.
- You need 3 cups of mild verda salsa.
- You need 1/2 cup of corn (optional).
- You need 1/2 cup of black beans rinsed and drained (optional).
- It's 14 of mission flour tortillas soft taco size.
- It's of Sour cream or ranch for topping.
- Prepare of Mild salsa for topping.
Can't wait to work my way through some of Gina's other recipes. We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas. SALSA VERDE CHICKEN ENCHILADAS are a delicious and simple meal perfect for any occasion. These salsa verde enchiladas are stuffed with chicken, salsa verde, cheese, and topped with more sauce, cheese, onions, pico, and crema.
Salsa chicken enchiladas my way instructions
- Pre heat oven to 375 degrees.
- Coat chicken in a little oil and coat in fajita seasoning 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 ranch dressing, 1/4 cup sour cream, 1 1/2 cups salsa and green chiles. Then.
- 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 pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish.
- Bake uncovered for 35 minutes.
- Top with sour cream or ranch and a little salsa if wanted and enjoy !.
Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that. Authentic shredded chicken enchiladas in homemade salsa verde garnished with Mexican cream, ranchero cheese and. These chicken enchiladas are terrific for potlucks, weeknight meals, or serving a crowd. If you're into make-ahead meals, this recipe can be frozen, too.