Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how 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 will be really delicious.
Salsa chicken enchiladas my way is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Salsa chicken enchiladas my way is something which I’ve loved my whole life. They’re nice and they look wonderful.
These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with I knew I wanted chicken to be my starring protein for the enchiladas, but I also needed the filling to be more satisfying. You will be using cooked chicken for this chicken enchilada casserole. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.
To get started with this recipe, we must prepare a few ingredients. You can cook salsa chicken enchiladas my way using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Make ready 1/2 cup sour cream
- Take 1/4 block cream cheese softened
- Take 1 cup mild salsa
- Get 1 (4 oz) can diced green chiles
- Get 4 cups taco cheese blend
- Prepare 1 pack McCormick fajita seasoning mix
- Make ready salt, pepper and garlic powder
- Get Vegetable or olive oil
- Prepare 4 chicken breasts
- Take 3 cups mild verda salsa
- Take 1/2 cup corn (optional)
- Make ready 1/2 cup black beans rinsed and drained (optional)
- Make ready 14 mission flour tortillas soft taco size
- Get Mexican chili powder
- Prepare Dried Cilantro
- Take Extra Sour cream or salsa for topping
And it's all baked in one pan for easy clean up! This baked salsa chicken is one-pot, baked, and so easy to whip up for a weeknight dinner. It's one of those meals that you probably already have all the ingredients in your. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker.
Steps 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 cup salsa, 1/4 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 pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on mexican chili powder and cilantro
- Bake uncovered for 35 minutes
- Top with sour cream and a little salsa if wanted and enjoy !
It's my go-to when I want. Perfect on salads, bowls, tacos, burritos and more. We LOVE making this salsa chicken because it's SO easy to make and you can use it for SO many different recipes! We use it for rice bowls, salads. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese.
So that’s going to wrap it up with this special food salsa chicken enchiladas my way recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
