Salsa Verde Chicken Enchiladas

How to Cook Recipes Salsa Verde Chicken Enchiladas using 11 ingredients and 12 steps

Salsa Verde Chicken Enchiladas - These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. You can make it yourself (see our homemade salsa verde recipe) or buy it from the store. Shred the meat with a fork or knife. Taste the chicken; if it needs salt, add a little.

The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me.

Heat olive oil in a saute pan over medium heat.

You can have Salsa Verde Chicken Enchiladas using 11 ingredients and 12 steps. Here is how you achieve that.

Ingredients make Salsa Verde Chicken Enchiladas

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

Salsa Verde Chicken Enchiladas instructions

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. .

Salsa Verde Chicken Enchiladas - Heat a saucepan to medium high and add a tablespoon of oil. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last. Try to cover the enchiladas as much as possible with the salsa verde. Any parts that aren't covered with sauce (or cheese) will likely turn out crispy and/or hard. If the cheese starts to get too brown on top before it's ready to be taken out , just carefully place foil on top of the baking dish for the remaining cook time to stop the browning. Repeat procedure with remaining tortillas, broth, and chicken mixture. Mix sour cream and salsa until well blended. Thank you and good luck