Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, salsa verde chicken enchiladas. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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.

Salsa Verde chicken enchiladas is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Salsa Verde chicken enchiladas is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can cook salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Salsa Verde chicken enchiladas:

1. Make ready 1 cup reduced fat four cheese mexican blend
2. Take 1 cup light sour cream
3. Get 5 large whole wheat tortillas
4. Prepare 2 cup salsa verde (green chili)
5. Prepare 1 lb cooked and shredded chicken
6. Prepare 2 tsp minced garlic
7. Prepare 2 tsp olive oil
8. Prepare 8 oz cream cheese (optional but so good)

Spray a baking dish with cooking spray, and spoon a thin layer of salsa verde into the bottom of the dish. These salsa verde chicken enchiladas are great to make ahead. Just make the enchiladas as per the recipe, but stop before cooking. And actually come together pretty quick too.

Instructions to make Salsa Verde chicken enchiladas:

1. Cook the chicken
2. Preheat oven to 350.
3. When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
4. Add salsa Verde to the garlic and let heat all the way through.
5. Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat.
6. Add cream cheese and break up clumps
7. Finish cooking chicken. Shred with two forks.
8. Add shredded chicken to salsa Verde mix.
9. Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
10. Add half cup of chicken mixture to 5 tortillas with the seams down. Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas.
11. Bake for 20 min

I added extra jalapeno and salsa verde to the filling. 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). 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.

So that’s going to wrap it up with this exceptional food salsa verde chicken enchiladas recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!