Chicken Enchilada Recipe Using Salsa Verde

No need to run out to a Mexican restaurant when you can make these easy Salsa Chicken Enchiladas at home! Recipe for a homemade enchilada sauce with a special ingredient also included. Lately I’ve been craving chicken enchiladas, which is a little unusual for me because Mexican cuisine is probably one of my least favorites. In a small bowl, combine the chicken, sour cream and 3/4 cup salsa. Spread 1/4 cup salsa on the bottom of a greased 8-in. square baking dish. Layer with half of the tortillas and chicken mixture; sprinkle with half the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture, tomatoes and cheese.

Salsa Verde Chicken Enchiladas Recipe in 2020 Chicken

Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top.

Chicken enchilada recipe using salsa verde. Preparation. Char chiles directly over gas flame or in broiler until blackened all over. Enclose in paper bag; let stand 10 minutes. Peel and seed, then cut into 2x1/2-inch strips. These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. 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. There are some great options. These are really delicious! And actually come together pretty quick too. I added extra jalapeno and salsa verde to the filling. For the sauce I used extra salsa verde and only about 1/3 of a cup of sour cream (that was plenty for us). I made 14 enchiladas and got them to all fit in a single 9 x 13" pan and it took them about 35-40 minutes to bake.

Verde refers to the color of the enchilada sauce, just as Enchiladas Rojo refers to enchiladas with a red sauce (like we use to top off these Crock-Pot Chicken Enchiladas). In fact, Enchiladas Verde literally translates to green enchiladas, which makes sense — this sauce has a lot of green going into it. Restaurant-Quality Salsa Verde Chicken Enchiladas . These are as good as, if not better than, your favorite Mexican restaurant. They’re easy to make, ready in 30 minutes, freeze great, and will be an instant family favorite.. The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me. Salsa Verde – I highly recommend making your own salsa verde. It’s just so easy and versatile, once you make it, you’ll wonder where it’s been your whole life! This recipe uses my easy Easy Salsa Verde recipe but if you’re short on time, you can use your favorite store-bought brand of salsa verde. My personal favorite is the Herdez brand.

Dishes like homemade calzones or my favorite chicken enchilada recipe, make the occasion seem intimate and warm. Today’s Chicken Enchiladas Salsa Verde recipe is a true family favorite that makes any night feel like a fiesta. These enchiladas are filled with chicken, fresh zippy salsa verde, sour cream, and tons of hot molten cheese. In fact, they are exactly what their names imply: salsa verde is a salsa made of roasted or raw vegetables and green enchilada sauce is enchilada sauce made of simmered ingredients. The main difference comes in the texture. Salsa verde is generally made of roasted tomatillos, serrano or jalapeno peppers, onion, garlic, lime juice and cilantro. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish.

Spray a 9 X 11 inch baking pan with cooking spray. In a large bowl, mix the tomatillo salsa verde with the sour cream. Spread 1 cup of the sauce on the bottom of the pan. Step 1. Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.. Step 2. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Be sure to scroll down to the bottom for the full recipe. Prepare the enchilada sauce. In a large bowl, combine the salsa verde and sour cream or Greek yogurt. Set aside. Prepare the filling. In a large skillet cook the onion and spices, then add in the garlic cooked chicken and chiles. Stir in the enchilada sauce. Assemble the enchiladas.

But this (healthy!) salsa verde chicken enchilada recipe streamlines the process for you, using store-bought green salsa, rotisserie chicken, canned beans and other pantry ingredients. The result is flavor-packed chicken enchiladas from scratch in half the time . Mix it up with different green salsas from Trader Joe’s: mild Salsa Verde or the spicier Hatch Valley Salsa made with green chiles from the famous Hatch Valley region of New Mexico. Green Chile Chicken Enchiladas Recipe Ingredients. 1 (16-oz) container Just Chicken, or 4 cups diced cooked/leftover chicken 6 medium (8-inch) flour tortillas You should have about 3 cups of salsa. 4 Shred chicken meat, toss with salsa verde: Remove the cooked chicken meat from the bones (if using bone-in thighs). Shred the meat with a fork or knife. Put the chicken in a bowl and add 1/2 cup of the tomatillo sauce to the chicken. Taste the chicken; if it needs salt, add a little.

Spoon about 1/4 cup chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Repeat procedure with remaining tortillas, broth, and chicken mixture. If you're pressed for time, use a store-bought green sauce (made from tomatillos) and shredded store-bought rotisserie chicken for a quicker version of this dish. These bubbling, subtle-tasting enchiladas are even better with a cool, crunchy salad on top.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam-side down in the pan, nestling each one against the last.

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. Pour salsa verde into a large baking dish. Brush chicken all over with oil and season with salt, pepper, and garlic powder. Nestle chicken into salsa verde and bake until cooked through, 35 minutes. Chicken Enchilada Verde is great meal to batch cook and freeze…..and using pre-made salsa verde takes some of the prep work off your hands. Print Recipe Pin Recipe Prep Time: 10 minutes

How to Make Creamy Salsa Verde Chicken Enchiladas – Step by Step. Preheat oven to 350 degrees. Spray a 9×13 baking pan with cooking spray and set aside.

Salsa Verde Chicken Enchilada Stack