Easiest Way to Cook Delicious Salsa Verde Chicken Enchiladas

Salsa Verde Chicken Enchiladas. Shred the meat with a fork or knife. Taste the chicken; if it needs salt, add a little. 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.

Roll up and place, seam side down, in baking dish. Repeat with remaining tortillas and chicken. Pour remaining salsa verde over enchiladas and sprinkle cheese on top. You can have Salsa Verde Chicken Enchiladas using 11 ingredients and 12 steps. Here is how you cook that.

Ingredients of Salsa Verde Chicken Enchiladas

1. It's 12 of medium size flour tortillas.
2. Prepare 4 cloves of garlic minced.
3. Prepare 2 tbs of vegetable oil.
4. Prepare 1 pound of cooked chicken.
5. It's of cumin powder.
6. Prepare of taco seasoning.
7. It's 32 oz of salsa Verde.
8. It's 1 of small can chopped green chilies.
9. It's of shredded Mexican cheese blend.
10. You need 1 cup of sour cream.
11. It's 1/4 cup of chopped cilantro.

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. Look for a salsa with medium heat.

Salsa Verde Chicken Enchiladas instructions

1. Saute garlic in oil.
2. Add salsa and heat through.
3. Add sour cream and cilantro and green chilies. Save some sauce to drizzle over enchiladas..
4. Season chicken with taco seasoning and cumin and saute in pan.
5. Add chicken to salsa mixture and stir.
6. Spoon about 1/3 cup chicken into each tortilla and place in baking dish folded side down.
7. Repeat until dish is full.
8. Drizzle with sauce and top with cheese.
9. Cover with foil and bake at 350 for 15 minutes.
10. Uncover and bake an additional 10 minutes.
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These are as good as, if not better than, your favorite Mexican restaurant. The chicken is tender and juicy, the salsa verde adds so much bright flavor, and oodles of melted cheese is the best part for me. 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. The interplay and balance of flavors are what make enchiladas so delicious. Each bite should have a bit of chicken, salsa verde, crema, ranchero cheese, and red onion.