Salsa chicken enchiladas my way. Great recipe for Salsa chicken enchiladas my way. I've combined a few recipes to my liking and came up with this and it's oh so good. You could add some black beans and corn if wanted.

We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas. One bite and you'll wonder: Why didn't I think of turning Chicken Enchilada Soup into an irresistible bowl of salsa? This recipe is so quick and easy, and I always receive a ton of compliments. You can have Salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you cook that.

Ingredients of Salsa chicken enchiladas my way

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

It quickly becomes a favorite of friends whenever I share the recipe. 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. Chicken Salsa Enchiladas. "So fast and easy.

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 or red enchilada sauce, 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 cilantro.
Bake uncovered for 35 minutes.
Top with sour cream and a little salsa if wanted and enjoy !.

Chicken enchiladas come in many forms. See the Full Enchiladas Suizas (Creamy Chicken Enchiladas) Recipe Below! Once the salsa is made PS… This is a great way to use up leftover chicken from earlier in the week. Or you can buy a rotisserie. It's an Asian inspired enchilada recipe using chicken, quinoa and topped with peach salsa.