Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Salsa chicken enchiladas my way. It is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.
Salsa chicken enchiladas my way Recipe. 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. These green chicken enchiladas are so simple to make.
You can have Salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Salsa chicken enchiladas my way
- Make ready 1/2 cup of sour cream.
- Prepare 1/2 block of cream cheese softened.
- Prepare 1/2 cup of mild salsa.
- Prepare 1/2 cup of red enchilada sauce.
- You need 1 (4 oz) of can diced green chiles.
- Prepare 4 cups of taco cheese blend.
- Make ready 1 pack of McCormick fajita seasoning mix.
- Take of salt, pepper and garlic powder.
- You need of Vegetable or olive oil.
- You need 4 of chicken breasts.
- It’s 11/2 cups of mild verda salsa.
- It’s 1 1/2 cup of green enchilada sauce.
- It’s 1/2 cup of corn (optional).
- You need 1/2 cup of black beans rinsed and drained (optional).
- Prepare 14 of mission flour tortillas soft taco size.
- Take of Dried Cilantro.
- Prepare of Extra Sour cream or salsa for topping.
Two chicken enchiladas topped with poblano sauce and served with rice and chopped onions, choice of guacamole or crema salad.Three rolled corn tortillas stuffed with grilled chicken and spinach, topped with roasted poblano salsa and white cheese, served with rice.Perfect on salads, bowls, tacos, burritos and more.Once it's tender, shred with a fork and remove any extra fat.
Salsa chicken enchiladas my way instructions
- 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 combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas.Authentic Mexican chicken enchiladas that can be thrown together in a snap!We are in full-on organization mode in our home getting rid of a ridiculous amount.
Keep on warm setting until ready to serve.Favorite ways to use salsa chicken.Skip to Green Salsa Chicken Enchiladas content.Baked Salsa Chicken - Perfectly tender and juicy chicken breasts baked on a bed of fresh tomato salsa and topped with melted cheese.I like to serve it with just a big leafy green salad for when we're counting carbs, but if not, Fiesta Rice is the way to go.
