Salsa chicken enchiladas my way. 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. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Authentic chicken enchiladas in homemade salsa verde garnished with Mexican cream, ranchero cheese, and thinly sliced red onion rings.

These Green Chile Chicken Enchiladas have the perfect combination of flavors. Shredded chicken, savory salsa verde, and Monterey Jack cheese is a delicious combination sure to become Seriously. But in a totally good way. You can cook Salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Salsa chicken enchiladas my way

Prepare 1/2 cup of sour cream.
You need 1/4 block of cream cheese softened.
You need 1 cup of mild salsa or red enchilada sauce.
Prepare 1 (4 oz) of can diced green chiles.
It's 4 cups of taco cheese blend.
Prepare 1 pack of McCormick fajita seasoning mix.
It's of salt, pepper and garlic powder.
It's of Vegetable or olive oil.
Prepare 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.
Prepare of Dried Cilantro.
You need of Extra Sour cream or salsa for topping.

Because anything with salsa verde cannot be bad. This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. This salsa chicken is chicken breasts coated in taco seasoning, salsa and cheese, then baked to perfection.

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 cup salsa or red enchilada sauce, 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 cilantro.
Bake uncovered for 35 minutes.
Top with sour cream and a little salsa if wanted and enjoy !.

A quick and easy meal for the family. You can use any type of salsa you like. I typically use a mild red salsa. Other great options are green salsa, chipotle salsa, or even enchilada sauce. Enchiladas are not a cheesy, creamy dish.