Salsa chicken enchiladas my way. Great recipe for Salsa chicken enchiladas my way. I've combined a few recipes to my liking and came up with this and it's oh so good. You could add some black beans and corn if wanted.

I love enchiladas with red sauce, but my favorite way to make chicken enchiladas is with salsa verde. Salsa verde is a green salsa made from tomatillos, garlic, onion, and peppers. Roll up and place, seam side down, in baking dish. You can have Salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Salsa chicken enchiladas my way

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

Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top. These Salsa Chicken Enchiladas have been on my mind for quite some time, and since Cinco de Mayo is coming up soon, I decided it was about time I made and shared them with you. The best part is they cost less and take less time to make than going out to eat.

Salsa chicken enchiladas my way instructions

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

My best friend made a dip a long time ago with cream cheese mixed with salsa, cold! But she made me try it! ("shut up you big baby, taste it!" Lol!) The flavor was awesome! So I thought what if you put taco flavored chicken in it? Tried that as a dip, too! yum! So I'd never made enchiladas before, but I knew I liked that so, that is where this recipe came from!