Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, salsa verde chicken enchiladas. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Salsa Verde chicken enchiladas is one of the most popular of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. Salsa Verde chicken enchiladas is something that I’ve loved my entire life. They’re nice and they look fantastic.

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.

To begin with this particular recipe, we must prepare a few ingredients. You can have salsa verde chicken enchiladas using 8 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Salsa Verde chicken enchiladas:

1. Get 1 cup reduced fat four cheese mexican blend
2. Make ready 1 cup light sour cream
3. Take 5 large whole wheat tortillas
4. Get 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. Take 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. 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.

Steps 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

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). Try to cover the enchiladas as much as possible with the salsa verde. Any parts that aren't covered with sauce (or cheese) will likely turn out crispy and/or hard.

So that is going to wrap it up with this exceptional food salsa verde chicken enchiladas recipe. Thank you very much for reading. I am confident 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 in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!