Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a awesome dish, salsa chicken enchiladas my way. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Salsa chicken enchiladas my way is one of the most well liked of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Salsa chicken enchiladas my way is something that I have loved my entire life.
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.
To begin with this recipe, we have to 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:
- Get 1/2 cup sour cream
- Get 1/2 block cream cheese softened
- Prepare 1/2 cup mild salsa
- Get 1/2 cup red enchilada sauce
- Make ready 1 (4 oz) can diced green chiles
- Get 4 cups taco cheese blend
- Take 1 pack McCormick fajita seasoning mix
- Make ready salt, pepper and garlic powder
- Prepare Vegetable or olive oil
- Get 4 chicken breasts
- Get 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
- Make ready Dried Cilantro
- Take 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.
Steps 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 is going to wrap this up for this awesome food salsa chicken enchiladas my way recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
