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!

Chicken Verde Enchiladas. this link is to an external site that may or may not meet accessibility guidelines. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. 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. You can Cook Chicken Verde Enchiladas using 12 ingredients and 17 steps. Here is how you cook it.

Ingredients of Chicken Verde Enchiladas

Lets Go Prepare 5 lbs of chicken thighs (you will need to pre-cook and shred).
It's 2.5 cups of mild salsa verde.
What You needis 1/2 Cup of Salsa Jalapena.
What You needis 5 cloves of minced garlic.
Lets Go Prepare 2-7 oz. of Cans roasted green chilis(drain first).
It's 1 bunch of cilantro chopped (3/4 cup).
It's 10 of oz.can (minimum) enchilada sauce.
Lets Go Prepare 1 of lime (juice from).
What You needis 4 cups of shredded jack cheese.
Lets Go Prepare 1 1/2 cups of sour cream.
What You needis 24 of corn tortillas(pkg. of 30).
Lets Go Prepare 1 tablespoon of cooking oil.

Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey And that's these weeknight green chicken enchiladas. It's super simple and easy to assemble, and. During a super busy night we may just eat these enchiladas alone or with chips and salsa. But if we are having a sit down dinner kind of night I will make Cilantro.

Chicken Verde Enchiladas step by step

Heat oil in skillet over medium heat and saute minced garlic for 1 minute..
Stir in the salsa verde and salsa jalapena. Then heat thoroughly..
Remove skillet from heat and stir in sour cream and most of the cilantro saving a little for garnish..
Taste. Add salt, pepper, or even more sour cream if sauce is too spicy..
Set aside 2 cups of the sauce to use when assembling the enchiladas..
Squeeze the juice of the lime all over the shredded chicken..
Stir in shredded chicken and half of the cheese to main portion of the sauce..
Preheat oven to 350°. Spray two 13x9 in. baking pans with cooking oil and spread half of the reserved sauce (minus chicken) in each baking pan..
Put a portion of chicken mixture in each tortilla and roll, placing them in the pan side by side. (I quickly dip each tortilla in boiling water before rolling so they don't break).
You will end up with 2 full pans of enchiladas. (Approximately 24 total).
Pour enchilada sauce over enchiladas and add cheese to the top. I prefer jack cheese, but use what you like..
Cover pans with aluminum foil and bake for 15 minutes..
Then bake uncovered for another 15 minutes..
Serve with cilantro on top..
I make spanish rice and beans to compliment this meal..
Link to my Spanish Rice recipe:.
Spanish Rice: Https://cookpad.com/us/recipes/11008554-spanish-rice?invite_token=RQZWEVG5tfSCLZwZBzneUxT1&shared_at=1604947576.

These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! 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. Add another Mexican meal to your pantry with enchiladas verdes, green enchiladas, with this recipe that has green chile sauce, chicken, and cheese. This can be a great vegetarian enchilada.