How to Make Delicious Salsa chicken enchiladas my way

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.

A quick and easy meal for the family. You can use any type of salsa you like. I typically use a mild red salsa. You can have Salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you cook it.

Ingredients of Salsa chicken enchiladas my way

1. Prepare 1/2 cup of buttermilk hidden valley ranch dressing.
2. Prepare 1/4 cup of sour cream.
3. Prepare 1 1/2 cups of mild salsa or use mild verda salsa.
4. You need 1 (4 oz) of can diced green chiles.
5. It's 4 cups of taco cheese blend.
6. It's 1 pack of McCormick fajita seasoning mix.
7. You need of salt, pepper and garlic powder.
8. You need of Vegetable or olive oil.
9. Prepare 4 of chicken breasts.
10. Prepare 3 cups of mild verda salsa.
11. Prepare 1/2 cup of corn (optional).
12. It's 1/2 cup of black beans rinsed and drained (optional).
13. Prepare 14 of mission flour tortillas soft taco size.
14. It's of Sour cream or ranch for topping.
15. Prepare of Mild salsa for topping.

Other great options are green salsa, chipotle salsa, or even enchilada sauce. The BEST chicken enchiladas -- easy to make, totally customizable with your favorite fillings, and made with a super-simple homemade enchilada sauce! I ended up having to use a mild salsa on the top. You will be using cooked chicken for this chicken enchilada casserole.

Salsa chicken enchiladas my way step by step

1. Pre heat oven to 375 degrees.
2. 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.
3. 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.
4. Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish.
5. Mix 1/2 cup ranch dressing, 1/4 cup sour cream, 1 1/2 cups salsa and green chiles. Then.
6. Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn.
7. Fill tortillas with filling about 1/3 cup filling and roll up and.
8. 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.
9. Bake uncovered for 35 minutes.
10. Top with sour cream or ranch and a little salsa if wanted and enjoy !.

Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey Jack cheese make for the best weeknight enchiladas ever! And that's these weeknight green chicken enchiladas. It's super simple and easy to assemble, and you get to repurpose leftover rotisserie. These small batch salsa verde chicken enchiladas will have you licking your plate clean. My love for enchiladas is pretty close in line with my endless love for nut butters.