Salsa chicken enchiladas my way. 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. Jump to the Chicken Enchiladas Recipe or watch our quick video below to see how we make it.

Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that. Authentic chicken enchiladas in homemade salsa verde garnished with Mexican cream, ranchero cheese, and thinly sliced red onion rings. You can cook Salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Salsa chicken enchiladas my way

1. It's 1/2 cup of sour cream.
2. Prepare 1/4 block of cream cheese softened.
3. It's 1 cup of mild salsa or red enchilada sauce.
4. Prepare 1 (4 oz) of can diced green chiles.
5. You need 4 cups of taco cheese blend.
6. You need 1 pack of McCormick fajita seasoning mix.
7. It's of salt, pepper and garlic powder.
8. Prepare of Vegetable or olive oil.
9. It's 4 of chicken breasts.
10. You need 3 cups of mild verda salsa.
11. It's 1/2 cup of corn (optional).
12. It's 1/2 cup of black beans rinsed and drained (optional).
13. You need 14 of mission flour tortillas soft taco size.
14. Prepare of Dried Cilantro.
15. Prepare of Extra Sour cream or salsa for topping.

Try our recipe for authentic chicken enchiladas in homemade salsa verde. Most enchiladas in Mexico are "no-bake" enchiladas and enchiladas are. Quick and easy stacked chicken enchiladas with salsa verde and Mexican cheeses. Authentic Mexican chicken enchiladas that can be thrown together in a snap!

Salsa chicken enchiladas my way instructions

1. Pre heat oven to 375 degrees.
2. 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.
3. 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.
4. Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish.
5. Mix 1/2 cup sour cream, 1 cup salsa or red enchilada sauce, 1/4 block cream cheese and green chiles..
6. Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn.
7. Fill tortillas with filling about 1/3 cup filling and roll up and.
8. Place seem side down and pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on cilantro.
9. Bake uncovered for 35 minutes.
10. Top with sour cream and a little salsa if wanted and enjoy !.

We are in full-on organization mode in our home getting rid of a ridiculous amount. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker. It's my go-to when I want. These Green Chile Chicken Enchiladas have the perfect combination of flavors. Shredded chicken, savory salsa verde, and Monterey Jack cheese is a delicious combination sure to become Seriously.