Salsa Chicken Enchiladas

These salsa verde chicken enchiladas are great to make ahead.

Best banana bread recipe moist chocolate chip. Broil 3 to 4 inches from heat 1 to 2 min. A quick way to make them is to have your chicken already cooked and shredded. Spoon chicken mixture evenly down center of tortillas.

I promise you they are. My favorite way is to use the slow cooker and let the chicken poach in water all day on lowor you can use your instant potor you can buy a rotisserie chicken and just use that. Healthy green salsa chicken enchiladas.

Uncover and cook 5 to 10 minutes more or until cheese is bubbly and hot. If you are prepping these earlier and cooking later bake at 3500 for 1 hour. These are as good as if not better than your favorite mexican restaurant.

Top with remaining cheese. Our easy version swaps our homemade enchilada sauce for a semi homemade creamy salsa based sauce uses shredded rotisserie chicken instead of a chicken you cook at home and only includes. Cool 10 minutes in pan.

Cook on low for 4 6 hours or high 2 3 hours. Just make the enchiladas as per the recipe but stop before cooking. Divide the chicken mixture evenly between the 8 tortillas.

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. Drizzle the salsa verde evenly over the rolled enchiladas sprinkle with the remaining 1 cup of cheese cover with foil and bake at 3500 for 15 20 minutes or until cheese is melted. Top enchiladas with.

Roll tortillas and arrange in baking dish. Can i freeze these green chile chicken enchiladas. Instead of dousing the salsa verde enchiladas in loads of cheese this lightened up version uses just 1 cup of shredded monterey jack cheese and a scattering of crumbled feta or queso fresco.

Top with the reserved salsa mixture followed by the cheese. Cover dish with aluminum foil and bake at 3500f. When chicken is done cooking shred chicken.

Place chicken in slow cooker top with salsa taco seasoning garlic powder and salt and pepper. Place seam sides down in 13x9 inch pan. The feta is the secret ingredient offering a toasted salty kick to the enchiladas.

Theyre easy to make ready in 30 minutes freeze great and will be an instant family favorite. Cover with foil or plastic wrap and place in the fridge for up to 24 hours in advance cook when ready. These salsa chicken enchiladas have been on my mind for quite some time and since cinco de mayo is coming up soon i decided it was about time i made and shared them with you.

Yes these green chile chicken enchiladas freeze great. Restaurant quality salsa verde chicken enchiladas. My creamy salsa chicken enchiladas are totally easy enough for you to make on a weeknight.