Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, salsa chicken enchiladas my way. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I Traditionally, homemade enchilada sauce is made with tomato sauce. However, I got the brilliant idea to substitute in some salsa to bring another level of flavor to the sauce. These green chicken enchiladas are so simple to make.
Salsa chicken enchiladas my way is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Salsa chicken enchiladas my way is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Prepare 1/2 cup sour cream
- Prepare 1/2 block cream cheese softened
- Prepare 1/2 cup mild salsa
- Prepare 1/2 cup red enchilada sauce
- Get 1 (4 oz) can diced green chiles
- Make ready 4 cups taco cheese blend
- Get 1 pack McCormick fajita seasoning mix
- Prepare salt, pepper and garlic powder
- Prepare Vegetable or olive oil
- Get 4 chicken breasts
- Get 11/2 cups mild verda salsa
- Make ready 1 1/2 cup green enchilada sauce
- Prepare 1/2 cup corn (optional)
- Make ready 1/2 cup black beans rinsed and drained (optional)
- Prepare 14 mission flour tortillas soft taco size
- Prepare Dried Cilantro
- Make ready 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. Chicken enchiladas are the perfect Friday night meal - it's a quick and easy dish and a fun favourite for the weekend. We earn a commission for products purchased through some links in this article.
Instructions 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, 1/2 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 !
One bite and you'll wonder: Why didn't I think of turning Chicken Enchilada Soup into an irresistible bowl of salsa? 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. Skip to Green Salsa Chicken Enchiladas content.
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