Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, salsa chicken enchiladas my way. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Salsa chicken enchiladas my way is one of the most favored of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Salsa chicken enchiladas my way is something which I have loved my entire life.
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 I knew I wanted chicken to be my starring protein for the enchiladas, but I also needed the filling to be more satisfying. You will be using cooked chicken for this chicken enchilada casserole. Sprinkle ¾ cups of the chopped cilantro on top of the onions.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Salsa chicken enchiladas my way:
- Get 1/2 cup sour cream
- Take 1/4 block cream cheese softened
- Take 1 cup mild salsa or red enchilada sauce
- Get 1 (4 oz) can diced green chiles
- Take 4 cups taco cheese blend
- Prepare 1 pack McCormick fajita seasoning mix
- Get salt, pepper and garlic powder
- Prepare Vegetable or olive oil
- Get 4 chicken breasts
- Prepare 3 cups mild verda salsa
- Get 1/2 cup corn (optional)
- Take 1/2 cup black beans rinsed and drained (optional)
- Make ready 14 mission flour tortillas soft taco size
- Make ready Dried Cilantro
- Make ready Extra Sour cream or salsa for topping
Shredded chicken, savory salsa verde, and Monterey Jack cheese is a delicious combination sure to become Seriously. But in a totally good way. Because anything with salsa verde cannot be bad. Enchiladas are not a cheesy, creamy dish.
Steps to make Salsa chicken enchiladas my way:
- 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 cup salsa or red enchilada sauce, 1/4 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 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
- Bake uncovered for 35 minutes
- Top with sour cream and a little salsa if wanted and enjoy !
All it is is a warmed up corn tortilla filled up with shredded boiled chicken and covered with a light mexican tomato or tomatillo salsa (just tomato/tomatillo, onion, peppers,salt and pepper to taste, boiled and blended. This salsa chicken is chicken breasts coated in taco seasoning, salsa and cheese, then baked to perfection. A quick and easy meal for the family. You can use any type of salsa you like. I typically use a mild red salsa.
So that is going to wrap this up with this exceptional food salsa chicken enchiladas my way recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
