Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, salsa verde chicken enchiladas. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Salsa Verde chicken enchiladas is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Salsa Verde chicken enchiladas is something that I’ve loved my whole life.
These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store.
To begin with this particular recipe, we have to prepare a few ingredients. You can have salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Salsa Verde chicken enchiladas:
- Get 1 cup reduced fat four cheese mexican blend
- Get 1 cup light sour cream
- Get 5 large whole wheat tortillas
- Take 2 cup salsa verde (green chili)
- Get 1 lb cooked and shredded chicken
- Get 2 tsp minced garlic
- Make ready 2 tsp olive oil
- Prepare 8 oz cream cheese (optional but so good)
Top with remaining salsa verde and cheese. Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish. These are as good as, if not better than, your favorite Mexican restaurant. The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me.
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
Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Try to cover the enchiladas as much as possible with the salsa verde. Any parts that aren't covered with sauce (or cheese) will likely turn out crispy and/or hard. If the cheese starts to get too brown on top before it's ready to be taken out , just carefully place foil on top of the baking dish for the remaining cook time to stop the browning. Repeat procedure with remaining tortillas, broth, and chicken mixture.
So that is going to wrap it up for this special food salsa verde chicken enchiladas recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
