Chicken Enchiladas With Verde Sauce

Sprinkle with 2 tablespoons cheese. Salsa verde is a green tomatillo salsa made with garlic onion and peppers. Measure chicken mixture into the center of a tortilla and roll up. In a large skillet cook the onion and spices then add in the garlic cooked chicken and chiles.

Verde Chicken Enchilada Casserole Gimme Some Oven

Reduce the heat or remove from the burner and stir in the sour cream and green chiles.

Chicken Enchiladas With Verde Sauce. Bake the chicken thighs until cooked. Its quick and easy to throw together and can even be prepped ahead and baked when ready. Smear creamy salsa mixture all over the bottom of a baking dish then mix creamy salsa into the chicken and spinach mixture.

This Chicken Enchiladas Verdes recipe is packed with lean protein veggies and a creamy salsa verde sauce making it a great go-to dinner. Combine chicken spinach red onion and seasonings. Evenly add 8 ounces of the salsa verde to the baking dish.

Sour cream chicken enchiladas are tex mex food at its best. While my family loves the. Cover the bottom of a 9 X 13 baking dish with 1 cup of salsa verdegreen chile sauce.

1 14 cups verde sauce green enchilada sauce. Spread 12 cup of the enchilada sauce evenly in baking dish. Continue this method with the rest of the tortillas arranging in 2 rows of 6 enchiladas maybe 1 or 2 more in the middle.

Spread 14 cup chicken mixture down center of each tortilla. Cook 2 to 3 minutes or until heated through. Nestle the filled tortillas in the baking dish after rolling them up seam side down.

There are four simple aspects to this recipe. Rub the vegetable oil 1 tablespoon over the chicken thighs and then sprinkle all over with salt and pepper. Allow about an hour to make the tomatillo sauce and shredded chicken or make both a day or two in advance and refrigerate until you are ready to assemble.

Chicken Enchiladas Verde Alliance Work Partners