Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, salsa chicken enchiladas my way. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Salsa chicken enchiladas my way is one of the most popular of current trending foods in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Salsa chicken enchiladas my way is something that I’ve loved my entire life.
At this time if you want add in black beans and corn Creamy salsa chicken enchiladas take this Tex-Mex family favorite to new heights when turned into this easy meal. Busy families will love skipping the vegetable chopping by using ready-made salsa. My best friend made a dip a long time ago with cream cheese mixed with salsa, cold! But she made me try it! ("shut up you big baby, taste it!" Lol!) The flavor was awesome!
To get started with this recipe, we have to first prepare a few ingredients. You can have salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Salsa chicken enchiladas my way:
- Make ready 1/2 cup sour cream
- Make ready 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
- Get 4 cups taco cheese blend
- Take 1 pack McCormick fajita seasoning mix
- Prepare salt, pepper and garlic powder
- Take Vegetable or olive oil
- Prepare 4 chicken breasts
- Get 11/2 cups mild verda salsa
- Get 1 1/2 cup green enchilada sauce
- Get 1/2 cup corn (optional)
- Get 1/2 cup black beans rinsed and drained (optional)
- Prepare 14 mission flour tortillas soft taco size
- Make ready Dried Cilantro
- Get Extra Sour cream or salsa for topping
Once heated through, remove from heat and add in ½ cup shredded cheddar cheese. Roll up and place in baking dish. My Creamy Salsa Chicken Enchiladas are totally easy enough for you to make on a weeknight! A quick way to make them is to have your chicken already cooked and shredded.
Instructions 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 !
My Creamy Salsa Chicken Enchiladas are totally easy enough for you to make on a weeknight! A quick way to make them is to have your chicken already cooked and shredded. My favorite way is to use the slow cooker and let the chicken poach in water all day on low…or you can use your Instant Pot…or you can buy a rotisserie chicken and just use that. Instructions For the enchilada sauce: In a medium bowl, whisk together the flour, chili powder, cumin, salt, oregano, garlic powder, and onion powder. In a large saucepan over medium heat, heat the oil.
So that’s going to wrap this up with this special food salsa chicken enchiladas my way recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
