Recipes Salsa chicken enchiladas my way at home

Salsa chicken enchiladas my way - Easy to do and Very moist even after warming up leftovers the next day!. Today I am sharing this Salsa chicken enchiladas my way! A quick and easy dinner that is ready in under 25 minutes! These green chicken enchiladas are so simple to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our quick video below to see how we make it. 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.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. I recommend that everyone try the chicken broth step at least once--it does not take very long and it goes a long way to making this a. We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas.

You can cook Salsa chicken enchiladas my way with 16 Ingredients and 10 steps. See the following guide!

1. 1/2 cup sour cream.
2. 1/4 block cream cheese softened.
3. 1 cup mild salsa.
4. 1 (4 oz) can diced green chiles.
5. 4 cups taco cheese blend.
6. 1 pack McCormick fajita seasoning mix.
7. salt, pepper and garlic powder.
8. Vegetable or olive oil.
9. 4 chicken breasts.
10. 3 cups mild verda salsa.
11. 1/2 cup corn (optional).
12. 1/2 cup black beans rinsed and drained (optional).
13. 14 mission flour tortillas soft taco size.
14. Mexican chili powder.
15. Dried Cilantro.
16. Extra Sour cream or salsa for topping.

Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that. 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.

1. Pre heat oven to 375 degrees.
2. 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.
3. 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.
4. Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish.
5. Mix 1/2 cup sour cream, 1 cup salsa, 1/4 block cream cheese and green chiles..
6. Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn.
7. Fill tortillas with filling about 1/3 cup filling and roll up and.
8. 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 mexican chili powder and cilantro.
9. Bake uncovered for 35 minutes.
10. Top with sour cream and a little salsa if wanted and enjoy !.

You can use any type of salsa you like. I typically use a mild red salsa. Other great options are green salsa, chipotle salsa, or even enchilada sauce. Quick and easy stacked chicken enchiladas with salsa verde and Mexican cheeses. Authentic Mexican chicken enchiladas that can be thrown together in a snap!