Salsa Verde Chicken Enchiladas

You can make it yourself see our homemade salsa verde recipe or buy it from the store.

Easy banana bread recipe. These green chicken enchiladas with salsa verde chicken sour cream cheese and cilantro are simple to make. Theyre easy to make ready in 30 minutes freeze great and will be an instant family favorite. Yes these green chile chicken enchiladas freeze great.

And actually come together pretty quick too. Just make the enchiladas as per the recipe but stop before cooking. Look for a salsa with medium heat.

Try to cover the enchiladas as much as possible with the salsa verde. These bubbling subtle tasting enchiladas are even better with a cool crunchy salad on topfrom the book mad hungry by lucinda scala quinn artisan books. There are some great options.

4 shred chicken meat toss with salsa verde. I added extra jalapeno and salsa verde to the filling. These salsa verde chicken enchiladas are great to make ahead.

For the sauce i used extra salsa verde and only about 13 of a cup of sour cream that was plenty for us. Restaurant quality salsa verde chicken enchiladas. Use a ladle to put about 12 cup salsa verde in the bottom of a 9 by 13 inch baking pan and spread it out a little.

You should have about 3 cups of salsa. Shred the meat with a fork or knife. Spoon about 14 cup chicken mixture down center of tortilla.

Salsa verde is a green tomatillo salsa made with garlic onion and peppers. I made 14 enchiladas and got them to all fit in a single 9 x 13 pan and it took them about 35 40 minutes to bake. Cover with foil or plastic wrap and place in the fridge for up to 24 hours in advance cook when ready.

Remove the cooked chicken meat from the bones if using bone in thighs. Any parts that arent covered with sauce or cheese will likely turn out crispy andor hard. Put the chicken in a bowl and add 12 cup of the tomatillo sauce to the chicken.

If youre 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. Repeat procedure with remaining tortillas broth and chicken mixture. Can i freeze these green chile chicken enchiladas.

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. Roll a few tablespoons of shredded chicken into each tortilla with a teaspoon or so of salsa verde and place it seam side down in the pan nestling each one against the last. Place tortilla seam side down in an 11 x 7 inch baking dish coated with cooking spray.

If the cheese starts to get too brown on top before its ready to be taken out just carefully place foil on top of the baking dish for the remaining cook time to stop the browning. Spray a baking dish with cooking spray and spoon a thin layer of salsa verde into the bottom of the dish. How to make salsa verde chicken enchiladas to start combine 3 cups chicken 1 cup salsa verde and 1 cup shredded cheese in a bowl.