Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, salsa verde chicken enchiladas. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really 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 favored of recent trending foods on earth. It’s appreciated by millions every day. It’s easy, it is quick, it tastes yummy. Salsa Verde chicken enchiladas is something that I have loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must first prepare a few components. 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. Make ready 1 cup reduced fat four cheese mexican blend
2. Get 1 cup light sour cream
3. Make ready 5 large whole wheat tortillas
4. Take 2 cup salsa verde (green chili)
5. Make ready 1 lb cooked and shredded chicken
6. Get 2 tsp minced garlic
7. Make ready 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.

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

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 this up for this exceptional food salsa verde chicken enchiladas recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!