Recipe: Yummy Salsa Verde Chicken Enchiladas

Delicious, fresh and tasty.

Salsa Verde Chicken Enchiladas. 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.

Salsa Verde Chicken Enchiladas The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it. Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least. You can have Salsa Verde Chicken Enchiladas using 11 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Salsa Verde Chicken Enchiladas

  1. It's 12 of medium size flour tortillas.
  2. You need 4 cloves of garlic minced.
  3. You need 2 tbs of vegetable oil.
  4. Prepare 1 pound of cooked chicken.
  5. It's of cumin powder.
  6. Prepare of taco seasoning.
  7. It's 32 oz of salsa Verde.
  8. It's 1 of small can chopped green chilies.
  9. Prepare of shredded Mexican cheese blend.
  10. Prepare 1 cup of sour cream.
  11. It's 1/4 cup of chopped cilantro.

Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! And that's these weeknight green chicken enchiladas. It's super simple and easy to assemble, and you get to repurpose leftover rotisserie chicken. You will be using cooked chicken for this chicken enchilada casserole.

Salsa Verde Chicken Enchiladas step by step

  1. Saute garlic in oil.
  2. Add salsa and heat through.
  3. Add sour cream and cilantro and green chilies. Save some sauce to drizzle over enchiladas..
  4. Season chicken with taco seasoning and cumin and saute in pan.
  5. Add chicken to salsa mixture and stir.
  6. Spoon about 1/3 cup chicken into each tortilla and place in baking dish folded side down.
  7. Repeat until dish is full.
  8. Drizzle with sauce and top with cheese.
  9. Cover with foil and bake at 350 for 15 minutes.
  10. Uncover and bake an additional 10 minutes.
  11. .
  12. .

In the recipe I have you cook some chicken thighs at home. Sprinkle the slices onions on the tortillas, in an even layer. Sprinkle ¾ cups of the chopped cilantro on top of the onions. Evenly spread the salsa verde over the cilantro. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese.