Easiest Way to Prepare Perfect Chicken Verde Enchiladas

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

Chicken Verde Enchiladas 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 cook Chicken Verde Enchiladas using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chicken Verde Enchiladas

  1. You need 1 1/2 lb of raw skinless chicken tenders.
  2. You need 1/4 tsp of garlic powder.
  3. It's 1/8 tsp of oregano.
  4. You need 1/8 tsp of ground cumin.
  5. It's 1 of salt to taste.
  6. It's 1 of verde sauce or salsa.
  7. You need 1 of salsa con queso.
  8. It's 1 of sour cream.
  9. You need 1 of shredded mexican cheese blend.
  10. You need 1 of corn or flour tortillas.

Build enchiladas: put about ¼ cup chicken mixture in center of tortilla, roll it up and place seam side down in the baking dish. It should be the texture of chicken salad. 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.

Chicken Verde Enchiladas step by step

  1. Season chicken with garlic powder, oregano, cumin and salt and place in the bottom of the slow cooker. Cover with salsa verde, cover and cook HIGH 2 hours..
  2. Pre heat oven to 350°.
  3. Remove and shred chicken when done..
  4. (Optional) if using corn tortillas heat oil in a small pan. once hot fry 1-2 mins a side. You don't want them too crispy as you'll need to roll them..
  5. Assemble your enchiladas by layering tortillas with sour cream, salsa con queso, and chicken. Then roll em up!.
  6. Place enchiladas in a greased baking dish and pour remaining green sauce over them and top with shredded cheese. Bake at 350 15-20 mins.

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. Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won't weigh you down - SO good!! Flavor Variation: Top the baked enchiladas with chopped tomatoes, sliced green onion, sliced pitted ripe olives and/or salsa.

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