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. You will be using cooked chicken for this chicken enchilada casserole. Sprinkle ¾ cups of the chopped cilantro on top of the onions.

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.

Literally this is a simple recipe just bearing in mind the extra ones. I think the hardest share is to locate the best ingredients as a result you can enjoy the appetizing Salsa chicken enchiladas my way for your dinner with your associates or family. You can cook Salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Salsa chicken enchiladas my way

It's 1/2 cup of sour cream.
You need 1/4 block of cream cheese softened.
Prepare 1 cup of mild salsa or red enchilada sauce.
You need 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.
Prepare 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).
It's 1/2 cup of black beans rinsed and drained (optional).
It's 14 of mission flour tortillas soft taco size.
You need of Dried Cilantro.
Prepare of Extra Sour cream or salsa for topping.

Because anything with salsa verde cannot be bad. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker. It's my go-to when I want. Enchiladas are not a cheesy, creamy dish.

Salsa chicken enchiladas my way step by step

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 !.

All it is is a warmed up corn tortilla filled up with shredded boiled chicken and covered with a light mexican tomato or tomatillo salsa (just tomato/tomatillo, onion, peppers,salt and pepper to taste, boiled and blended. More Ways to Search: Recipe Index · Ingredients Index. These delicious Easy Chicken Enchiladas are made quickly and effortlessly with leftover chicken. Making Enchiladas is my favorite way to transform leftovers into an easy, flavorful dinner because I LOVE a. Try this tasty chicken enchilada recipe.

Just to let you know the recipe already tested, you helpfully follow all the cooking instructions and collect the ingredients to get the delectable Salsa chicken enchiladas my way. If you have questions or requests on this article, entertain admittance us as soon as possible. And don't forget to bookmark this page in view of that you will easily locate it anew later. The content source: https://cookpad.com