Salsa chicken enchiladas my way. 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.

Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. I recommend that everyone try the chicken broth step at least once--it does not take very long and it goes a long way to making this a. We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas. You can cook Salsa chicken enchiladas my way using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Salsa chicken enchiladas my way

You need 1/2 cup of sour cream.
Prepare 1/4 block of cream cheese softened.
Prepare 1 cup of mild salsa.
You need 1 (4 oz) of can diced green chiles.
You need 4 cups of taco cheese blend.
It's 1 pack of McCormick fajita seasoning mix.
You need of salt, pepper and garlic powder.
It's of Vegetable or olive oil.
You need 4 of chicken breasts.
It's 3 cups of mild verda salsa.
It's 1/2 cup of corn (optional).
You need 1/2 cup of black beans rinsed and drained (optional).
It's 14 of mission flour tortillas soft taco size.
You need of Mexican chili powder.
You need of Dried Cilantro.
You need of Extra Sour cream or salsa for topping.

Repeat the layering once more, and then top with a final layer of tortillas, enchilada sauce, and cheese. Cover tightly with non-stick foil, or foil that. This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe.

Salsa chicken enchiladas my way step by step

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 cup salsa, 1/4 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 pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on mexican chili powder and cilantro.
Bake uncovered for 35 minutes.
Top with sour cream and a little salsa if wanted and enjoy !.

An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker. It's my go-to when I want. Enchiladas are not a cheesy, creamy dish. All it is is a warmed up corn tortilla filled up with shredded boiled chicken and covered with a light mexican tomato or tomatillo salsa (just tomato/tomatillo, onion, peppers,salt and pepper to taste, boiled and blended. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese.