Perfect Salsa Verde chicken enchiladas Recipes

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.

Taste the chicken; if it needs salt, add a little. 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. Roll up and place, seam side down, in baking dish. You can cook Salsa Verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Salsa Verde chicken enchiladas

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

Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top. Heat a cast iron skillet over medium heat. And actually come together pretty quick too.

Salsa Verde chicken enchiladas instructions

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.

I added extra jalapeno and salsa verde to the filling. These salsa verde chicken enchiladas are great to make ahead. Just make the enchiladas as per the recipe, but stop before cooking. Lastly, bake the chicken enchiladas with salsa verde for a few minutes to allow all the cheesy goodness to melt together. Serve with sour cream, cilantro, avocado, and tomatoes if you wish.