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Hello Mom, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, salsa chicken enchiladas my way. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Arrange rolled enchiladas seam side down in dish. Spread remaining sauce evenly over enchiladas; sprinkle with remaining shredded cheese. At this time if you want add in black beans and corn How to make the easiest salsa verde enchiladas.
Salsa chicken enchiladas my way is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Salsa chicken enchiladas my way is something which I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you cook that.
Materials for making of Salsa chicken enchiladas my way:
- Get 1/2 cup sour cream
- Get 1/2 block cream cheese softened
- Prepare 1/2 cup mild salsa
- Make ready 1/2 cup red enchilada sauce
- Get 1 (4 oz) can diced green chiles
- Take 4 cups taco cheese blend
- Get 1 pack McCormick fajita seasoning mix
- Make ready salt, pepper and garlic powder
- Get Vegetable or olive oil
- Take 4 chicken breasts
- Take 11/2 cups mild verda salsa
- Take 1 1/2 cup green enchilada sauce
- Prepare 1/2 cup corn (optional)
- Take 1/2 cup black beans rinsed and drained (optional)
- Get 14 mission flour tortillas soft taco size
- Take Dried Cilantro
- Take Extra Sour cream or salsa for topping
Whisk in the salsa then bring to a boil. My best friend made a dip a long time ago with cream cheese mixed with salsa, cold! But she made me try it! ("shut up you big baby, taste it!" Lol!) The flavor was awesome! So I thought what if you put taco flavored chicken in it?
This Is 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, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 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 mix 1/2 cup of salsa verda and 1/2 cup green enchilada sauce and pour 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 !
Tried that as a dip, too! yum! So I'd never made enchiladas before, but I knew I liked that so, that is where this recipe came from! Break up chicken with back of wooden spoon. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Garnish with cilantro sprigs, if desired.
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