Salsa Verde chicken enchiladas

How to Making Recipes Salsa Verde chicken enchiladas using 8 ingredients and 11 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.

These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.

From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

You can cook Salsa Verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you achieve that.

Ingredients cook Salsa Verde chicken enchiladas

1. It's 1 cup reduced fat four cheese mexican blend.
2. You need 1 cup light sour cream.
3. Prepare 5 large whole wheat tortillas.
4. It's 2 cup salsa verde (green chili).
5. You need 1 lb cooked and shredded chicken.
6. Prepare 2 tsp minced garlic.
7. You need 2 tsp olive oil.
8. It's 8 oz cream cheese (optional but so good).

Salsa Verde chicken enchiladas step by step

1. Cook the chicken.
2. Preheat oven to 350..
3. When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds..
4. Add salsa Verde to the garlic and let heat all the way through..
5. Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat..
6. Add cream cheese and break up clumps.
7. Finish cooking chicken. Shred with two forks..
8. Add shredded chicken to salsa Verde mix..
9. Put half cup of chicken salsa Verde mix in the bottom of the baking dish..
10. Add half cup of chicken mixture to 5 tortillas with the seams down. Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas..
11. Bake for 20 min.

Salsa Verde chicken enchiladas - These salsa verde chicken enchiladas are great to make ahead. Just make the enchiladas as per the recipe, but stop before cooking. 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. Heat olive oil in a saute pan over medium heat. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! Mexican food is hands-down my favorite food of all time. Thank you and good luck