Chicken Verde Enchiladas. Creamy Chicken Enchiladas Verde Creamy Chicken Enchiladas Verde. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. Shred the meat with a fork or knife.

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. Look for a salsa with medium heat. You can have Chicken Verde Enchiladas using 12 ingredients and 17 steps. Here is how you cook it.

Ingredients of Chicken Verde Enchiladas

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

After frying the tortillas and dipping in salsa verde, I filled with sour cream, the chicken, some onions and the cheese. This easy Mexican casserole with chicken, salsa verde, and corn tortillas is a dinner idea for the whole family. Naturally gluten-free, this chicken enchilada casserole uses rotisserie chicken for speedy prep and a delicious homemade salsa verde. The result is a healthy enchilada stack, perfect for a weeknight.

Chicken Verde Enchiladas instructions

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.

Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. Mix sour cream and salsa until blended. Roll up the tortillas around the filling and place seam-side down in the baking dish. It should be the texture of chicken salad. Divide the shredded chicken evenly among the tortillas and roll up each like a cigar.