Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a distinctive dish, simple salsa verde chicken enchilladas. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
These green chicken enchiladas are so simple to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our quick video below to see how we make it.
Simple Salsa Verde Chicken Enchilladas is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Simple Salsa Verde Chicken Enchilladas is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can cook simple salsa verde chicken enchilladas using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simple Salsa Verde Chicken Enchilladas:
- Take 1 large jar of salsa verde ( I used herdez)
- Prepare 1 Yellow Corn tortillas
- Make ready 1 bag of shredded Monterey Jack cheese
- Take 3/4 Diced onion purple onion
- Prepare 1/2 bunch Chopped cilantro
- Get 1 tbsp Oil
- Prepare 1 Cumin to taste
- Make ready 1 Garlic salt to taste
- Take 1 Shredded rotisserie chicken or any precooked chicken you have
The salsa verde is dead simple to make and the rest is assembly — a task that grows markedly easier each time you do it. Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least. These small batch salsa verde chicken enchiladas will have you licking your plate clean.
Instructions to make Simple Salsa Verde Chicken Enchilladas:
- Start by adding your oil to a large skillet once heated add in about 2tbsp of diced onions and add a pinch of cumin and some garlic salt to taste cook down till onions are tender, now add in your salsa verde and lower heat cook for about 10 minutes.
- Now Shred your warmed chicken add your diced onion and cilantro to a large bowl(reserve a little onion, cilantro for topping) set aside
- Now heat your tortillas on a griddle or in the microwave optional, once heated set in a warm towel now we can assemble
- Dip tortillas into sauce add to a baking sheet, add in your chicken filling and cheese and roll continue till you have your desired amount. Now top with a little more cheese and cover with foil bake 350 for 15 minutes or so till cheese is melted. Before you plate I top with warmed reserved salsa verde, onions, & cilantro
Double the recipe to serve a crowd! My love for enchiladas is pretty close in line with my endless love for nut butters. I hate to compare the two, but it's true when I say I'd adore them any way they're served. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. These enchiladas are really great for anytime you want to nosh on your favorite Mexican yummies.
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