Simple Salsa Verde Chicken Enchilladas. All Your Favorite Recipes Make Simple & Easy. Check Out Our Favorite Foods for Every Occasion, Easy Recipes & Cooking Tips. Roll up and place, seam side down, in baking dish.

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. You can have Simple Salsa Verde Chicken Enchilladas using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Simple Salsa Verde Chicken Enchilladas

You need 1 large of jar of salsa verde ( I used herdez).
It's 1 of Yellow Corn tortillas.
You need 1 bag of of shredded Monterey Jack cheese.
Prepare 3/4 of Diced onion purple onion.
Prepare 1/2 bunch of Chopped cilantro.
You need 1 tbsp of Oil.
It's 1 of Cumin to taste.
It's 1 of Garlic salt to taste.
Prepare 1 of Shredded rotisserie chicken or any precooked chicken you have.

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

Simple Salsa Verde Chicken Enchilladas instructions

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.

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). Easy Salsa Verde Chicken Enchiladas - Delicious creamy chicken enchiladas baked with a delicious salsa verde sauce. I used store bought chicken to save time Easy Salsa Verde Chicken Enchiladas These Easy Salsa Verde Chicken Enchiladas are delicious, creamy and cheesy.