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This short article will go over the Salsa chicken enchiladas my way recipe. For those of you who are currently trying to make tasty Salsa chicken enchiladas my way food, you can attempt the dishes written in this short article.
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Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, salsa chicken enchiladas my way. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Great recipe for Salsa chicken enchiladas my way. I've combined a few recipes to my liking and came up with this and it's oh so good. You could add some black beans and corn if wanted.
Salsa chicken enchiladas my way is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes delicious. Salsa chicken enchiladas my way is something that I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can cook salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you can achieve that.
Active ingredients of Salsa chicken enchiladas my way:
- Get 1/2 cup sour cream
- Take 1/2 block cream cheese softened
- Take 1/2 cup mild salsa
- Get 1/2 cup red enchilada sauce
- Prepare 1 (4 oz) can diced green chiles
- Make ready 4 cups taco cheese blend
- Make ready 1 pack McCormick fajita seasoning mix
- Prepare salt, pepper and garlic powder
- Prepare Vegetable or olive oil
- Take 4 chicken breasts
- Make ready 11/2 cups mild verda salsa
- Prepare 1 1/2 cup green enchilada sauce
- Get 1/2 cup corn (optional)
- Make ready 1/2 cup black beans rinsed and drained (optional)
- Prepare 14 mission flour tortillas soft taco size
- Make ready Dried Cilantro
- Take Extra Sour cream or salsa for topping
Pour remaining salsa verde over enchiladas and sprinkle cheese on top. These chicken enchiladas are my definition of comfort food, and they can easily be made ahead which is always a plus! Flour tortillas are stuffed with a tasty chicken and poblano pepper filling, rolled up and topped with a homemade cheese sauce and salsa verde. 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 you.
How 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 !
The best part is they cost less and take less time to make than going out to eat. Break up chicken with back of wooden spoon. But still, it was fine the way it's written here. Arrange the enchiladas in a baking dish. You can either place the chicken enchiladas seam-side-up or seam-side-down.
That’s the Recipe About Salsa chicken enchiladas my way that you can practice in the house. You can share it with your buddies or family members. Ideally this Salsa chicken enchiladas my way recipe short article can make it much easier for you to make it.
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