Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, chicken verde enchiladas. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chicken Verde Enchiladas is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Chicken Verde Enchiladas is something which I have loved my whole life.
To get started with this recipe, we must prepare a few components. You can have chicken verde enchiladas using 12 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Chicken Verde Enchiladas:
- Make ready chicken thighs (you will need to pre-cook and shred)
- Prepare mild salsa verde
- Prepare Salsa Jalapena
- Take minced garlic
- Get Cans roasted green chilis(drain first)
- Prepare cilantro chopped (3/4 cup)
- Prepare oz.can (minimum) enchilada sauce
- Prepare lime (juice from)
- Make ready shredded jack cheese
- Get sour cream
- Take corn tortillas(pkg. of 30)
- Make ready cooking oil
Instructions to make Chicken Verde Enchiladas:
- Heat oil in skillet over medium heat and saute minced garlic for 1 minute.
- Stir in the salsa verde and salsa jalapena. Then heat thoroughly.
- Remove skillet from heat and stir in sour cream and most of the cilantro saving a little for garnish.
- Taste. Add salt, pepper, or even more sour cream if sauce is too spicy.
- Set aside 2 cups of the sauce to use when assembling the enchiladas.
- Squeeze the juice of the lime all over the shredded chicken.
- Stir in shredded chicken and half of the cheese to main portion of the sauce.
- Preheat oven to 350°. Spray two 13x9 in. baking pans with cooking oil and spread half of the reserved sauce (minus chicken) in each baking pan.
- Put a portion of chicken mixture in each tortilla and roll, placing them in the pan side by side. (I quickly dip each tortilla in boiling water before rolling so they don't break)
- You will end up with 2 full pans of enchiladas. (Approximately 24 total)
- Pour enchilada sauce over enchiladas and add cheese to the top. I prefer jack cheese, but use what you like.
- Cover pans with aluminum foil and bake for 15 minutes.
- Then bake uncovered for another 15 minutes.
- Serve with cilantro on top.
- I make spanish rice and beans to compliment this meal.
- Link to my Spanish Rice recipe:
- Spanish Rice: Https://cookpad.com/us/recipes/11008554-spanish-rice?invite_token=RQZWEVG5tfSCLZwZBzneUxT1&shared_at=1604947576
So that’s going to wrap it up for this exceptional food chicken verde enchiladas recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
