Chicken Verde Enchiladas. 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. These chicken enchiladas are made with a tangy tomatillo salsa verde sauce!

It's super simple and easy to assemble, and. These have been one of my most popular recipes since I first posted, which I I've made the verde enchiladas a number of times, but I think I like these better! ADD YOUR REVIEW. never been too fond of enchiladas but this will be my recipe now !!!! poached chicken breasts in broth. made up the steps thru adding. You can have Chicken Verde Enchiladas using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Verde Enchiladas

1. It's 1 1/2 lb of raw skinless chicken tenders.
2. Prepare 1/4 tsp of garlic powder.
3. It's 1/8 tsp of oregano.
4. You need 1/8 tsp of ground cumin.
5. You need 1 of salt to taste.
6. It's 1 of verde sauce or salsa.
7. It's 1 of salsa con queso.
8. It's 1 of sour cream.
9. You need 1 of shredded mexican cheese blend.
10. Prepare 1 of corn or flour tortillas.

This Verde Chicken Enchilada Casserole recipe is layered with your favorite chicken enchilada fillings, and baked up with the most delicious homemade green enchilada sauce. Chicken: When making healthy chicken enchiladas it is best to start with This healthy enchiladas recipe gets the large majority of it's flavor from salsa verde. Chicken Enchiladas Verde is a comforting Mexican enchilada dish consisting of corn tortillas rolled with shredded chicken and Monterrey Jack cheese, topped with a generous serving of Verde Sauce. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste.

Chicken Verde Enchiladas step by step

1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours..
2. Pre heat oven to 350°.
3. Remove and shred chicken when done..
4. (Optional) if using corn tortillas heat oil in a small pan. once hot fry 1-2 mins a side. You don't want them too crispy as you'll need to roll them..
5. Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken. Then roll em up!.
6. Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese. Bake at 350 15-20 mins.

This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. Flavor Variation: Top the baked enchiladas with chopped. Enchiladas Verdes, with a simple homemade roasted tomatillo sauce that will make your tastebuds rock out. Plus chicken and cheese and tortillas.