Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, salsa chicken enchiladas my way. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner.
Salsa chicken enchiladas my way is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Salsa chicken enchiladas my way is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Make ready 1/2 cup sour cream
- Get 1/2 block cream cheese softened
- Take 1/2 cup mild salsa
- Get 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
- Make ready salt, pepper and garlic powder
- Prepare Vegetable or olive oil
- Make ready 4 chicken breasts
- Take 11/2 cups mild verda salsa
- Get 1 1/2 cup green enchilada sauce
- Prepare 1/2 cup corn (optional)
- Make ready 1/2 cup black beans rinsed and drained (optional)
- Take 14 mission flour tortillas soft taco size
- Take Dried Cilantro
- Get 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.
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 !
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.
So that’s going to wrap this up for this special food salsa chicken enchiladas my way recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
