Shredded Chicken Enchiladas With Salsa Verde Recipes

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CHICKEN ENCHILADAS WITH SALSA VERDE



Chicken Enchiladas with Salsa Verde image

Delicious, cheesy, spicy, tangy enchiladas that are not only easy to make, but scrumptious.

Provided by stefanie416

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 12

Number Of Ingredients 15

5 large chicken breasts
salt and ground black pepper to taste
water
5 fresh tomatillos, husks removed
1 serrano pepper, or more to taste
2 cloves garlic
3 poblano peppers
1 tablespoon vegetable oil
1 onion, chopped
1 cup chopped fresh cilantro
1 lime, juiced
½ cup vegetable oil
12 corn tortillas
2 (8 ounce) packages shredded queso quesadilla (white Mexican cheese)
4 tablespoons Mexican crema

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Fill a large pot 3/4 full with water and bring to a boil. Add chicken and season with salt and black pepper. Cook until chicken is no longer pink inside, about 15 minutes.
  • Meanwhile, bring 1 cup water to a boil in a medium-sized pot. Add tomatillos, serrano pepper, and garlic. Boil for 12 minutes.
  • Heat a cast iron skillet over medium heat. Place poblano peppers in a resealable plastic bag and add 1 tablespoon oil. Toss to coat. Transfer peppers to the hot skillet and roast until dark brown on all sides, about 5 minutes. Return roasted peppers to the resealable bag and seal. Set aside to steam for 10 minutes. Take out peppers from the bag; remove and discard skins and stems.
  • Use a slotted spoon to transfer tomatillos, serrano peppers, garlic, and 1/2 cup of the cooking liquid to a blender. Add onion, cilantro, lime juice, roasted poblano peppers, salt, and pepper to the blender. Liquefy into a smooth sauce.
  • Remove chicken from the water in the pot and shred using a fork.
  • Heat 1/2 cup oil in a skillet over medium heat. Fry tortillas in the hot oil until softened, about 5 seconds on each side. Transfer to a plate lined with paper towels to absorb excess oil.
  • Pour 1/2 the sauce from the blender into the bottom of a long glass baking pan. Roll a portion of chicken mixture and some shredded queso cheese on a tortilla, roll up, and place in the pan. Repeat with remaining tortillas, chicken mixture, and queso cheese. Cover enchiladas with remaining sauce. Use a spoon to add crema in a zigzag design on top. Top everything with remaining queso cheese.
  • Bake in the preheated oven until cheese starts to brown, about 20 minutes.

Nutrition Facts : Calories 476.3 calories, Carbohydrate 21.5 g, Cholesterol 100.4 mg, Fat 32 g, Fiber 3 g, Protein 26.6 g, SaturatedFat 11.9 g, Sodium 454 mg, Sugar 1.4 g

CHICKEN ENCHILADAS WITH SALSA VERDE



Chicken Enchiladas With Salsa Verde image

Don't let the one-hour prep time on these enchiladas scare you. Use some leftover roast chicken, or buy a roast chicken at the market on the way home, and you'll save at least 20 minutes, making the dish a terrific weeknight feed, alongside a green salad. (At El Real Tex-Mex restaurant, in Houston, the great Tex-Mex scholar and restaurateur Robb Walsh serves his version with lightly smoked chicken, which if you can find or make is superb.) The salsa verde is dead simple to make and the rest is assembly - a task that grows markedly easier each time you do it.

Provided by Sam Sifton

Categories     weekday, weeknight, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 pounds bone-in chicken thighs or breasts, or a mixture
1 small white onion, cut in half
4 cloves of garlic
1 tablespoon kosher salt
1 pound fresh tomatillos, husked, rinsed and cut into quarters (use canned if you can't find fresh)
1 small white onion, peeled and chopped
1 clove of garlic, peeled and chopped
2 serrano chiles or more to taste, seeds removed if you want it less spicy, stemmed and roughly chopped
4 to 5 tender stems of fresh cilantro, with leaves, roughly chopped
Salt to taste
1/2 cup neutral oil, like canola
12 yellow corn tortillas
1 cup crumbled queso fresco or cotija cheese
1 cup Mexican crema, or use crème fraîche or sour cream
1 medium-size white onion, peeled and chopped (optional)

Steps:

  • Prepare the chicken: Place chicken parts in a large saucepan with onion, garlic and salt, and cover with water. Heat pan over high heat until liquid comes to a boil, then reduce heat to medium and let simmer until chicken is cooked through, about 20 to 25 minutes. Remove chicken and let cool, reserving stock for another use. Using your fingers or two forks, shred meat from chicken and reserve, discarding skin and bones. (Alternatively, shred meat from leftover or store-bought roast chicken and set aside.)
  • Meanwhile, heat oven to 375, and make the salsa verde: Combine tomatillos, onion, garlic, serranos and cilantro in a blender or food processor and purée until smooth, adding water as needed to thin it out a little. Season with salt to taste.
  • Prepare the tortillas: In medium sauté pan set over medium-high heat, heat oil until it begins to shimmer. Using tongs or a wide spatula, place a tortilla in the hot fat; it should start to bubble immediately. Heat tortilla for about 10 seconds a side, until soft and lightly browned. Remove tortilla and set on a rack set over a baking pan, or just on a baking pan if you don't have a rack. Repeat with remaining tortillas, working quickly.
  • Assemble the enchiladas: Use a ladle to put about 1/2 cup salsa verde in the bottom of a 9-by-13-inch baking pan and spread it out a little. 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. Ladle salsa verde over top of rolled tortillas and sprinkle with about half the crumbled cheese.
  • Transfer to oven and bake until sauce bubbles and cheese is melted, about 15 minutes. Dot with crema, sprinkle with remaining cheese and, if using, chopped onion, then serve immediately.

Nutrition Facts : @context http, Calories 770, UnsaturatedFat 37 grams, Carbohydrate 31 grams, Fat 58 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 15 grams, Sodium 883 milligrams, Sugar 6 grams, TransFat 0 grams

CREAMY SALSA VERDE CHICKEN ENCHILADAS



Creamy Salsa Verde Chicken Enchiladas image

You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.

Provided by Shamrock Farms

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 10

Number Of Ingredients 14

1 cup Shamrock Farms® Premium Sour Cream
1 tablespoon vegetable oil
1 cup diced onion
3 cloves garlic, minced
3 cups shredded cooked chicken
1 ½ cups chunky salsa verde
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup fat free half-and-half
1 (3 ounce) package cream cheese, softened
2 cups shredded Monterey Jack cheese, divided
1 pinch salt and ground black pepper to taste
10 (6 inch) soft flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
  • Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
  • In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
  • To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
  • Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 24.4 g, Cholesterol 77.9 mg, Fat 23.9 g, Fiber 1.3 g, Protein 20.5 g, SaturatedFat 11.4 g, Sodium 738 mg, Sugar 3.5 g

CHICKEN ENCHILADAS VERDES



Chicken Enchiladas Verdes image

A favorite from my Spanish instructor for our international luncheon. Use your pizza cutter to cut the cilantro.

Provided by WiGal

Categories     Chicken

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 10

4 cups cooked chicken, 1 rotisserie chicken
24 ounces salsa verde, DIVIDED
8 ounces monterey jack cheese, shredded DIVIDED
1/2 cup fresh cilantro, DIVIDED chopped
salt, to taste
1/8 teaspoon pepper
16 six inch corn tortillas
1 onion, halved and sliced thin (optional)
sour cream, to serve with
guacamole, to serve with

Steps:

  • Shred chicken.
  • Mix chicken with 3/4 cups salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt, and pepper.
  • Preheat oven to 400 degrees F.
  • Spread 1 cup salsa over bottom of a 9 X 13 inch baking dish.
  • Microwave tortillas on high in MICROWAVE SAFE plastic bag until warm, about 45 seconds. (So they are easier to roll.).
  • Working one at a time, spoon about 1/4 cup chicken filling onto a tortilla-roll into a cylinder and place, seam side down, in baking dish.
  • Drizzle enchiladas with 1 1/2 cups of salsa, sprinkle with remaining cheese.
  • Lightly spray sheet of foil with cooking spray, cover dish and bake until heated through, about 30 minutes.
  • Remove foil-sprinkle with onion and remaining cilantro-let stand a few minutes.
  • Serve with remaining salsa, sour cream, and guacamole.
  • Note about freezing: Make up filling through step 2, freeze, defrost in fridge 24 hours before, and proceed with remaining part of recipe.

Nutrition Facts : Calories 758.5, Fat 33.3, SaturatedFat 14.4, Cholesterol 158.6, Sodium 1852.3, Carbohydrate 55.4, Fiber 6.1, Sugar 13.2, Protein 55.3

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)



Chicken Enchiladas with Green Chile Sauce (Salsa Verde) image

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Provided by VMB

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 16

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounce) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounce) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounce) can diced jalapeno peppers
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
  • Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  • Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
  • Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  • Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  • Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts : Calories 374 calories, Carbohydrate 16.7 g, Cholesterol 84.2 mg, Fat 24.8 g, Fiber 2.1 g, Protein 21.2 g, SaturatedFat 11.7 g, Sodium 514.3 mg, Sugar 1.2 g

SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE



Shredded Chicken Enchiladas with Salsa Verde image

Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!

Provided by Scott Saylor

Categories     World Cuisine Recipes     Latin American     Mexican     Main Dishes     Enchilada Recipes     Chicken

Time 35m

Yield 8

Number Of Ingredients 15

¾ cup chopped onion
¾ cup chicken stock
½ cup green salsa (salsa verde)
⅓ cup chopped fresh cilantro
2 tablespoons pickled jalapeno pepper slices
5 teaspoons all-purpose flour
½ teaspoon ground cumin
2 cloves garlic, minced
8 ounces shredded cooked chicken
¾ cup chopped tomato
1 medium avocado, mashed
3 tablespoons sour cream
8 (8 inch) corn tortillas
½ (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

  • Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
  • Place an oven rack in the lower third of the oven. Preheat the broiler.
  • Microwave tortillas until warmed, about 30 seconds.
  • Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
  • Broil in the preheated oven until properly melted and browned, about 3 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g

CREAMY CHICKEN ENCHILADAS VERDE



Creamy Chicken Enchiladas Verde image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 9

1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup tomatillo salsa
1 small onion, chopped
2 cloves garlic, minced
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (4 oz.) chopped green chiles, drained
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a Touch of PHILADELPHIA
8 flour tortillas (6 inch)

Steps:

  • 1. HEAT oven to 350 degrees F.
  • 2. MIX sour cream and salsa until well blended.
  • 3. Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until vegetables are crisp-tender.
  • 4. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese .
  • 5. SPOON about 1/3 cup chicken mixture down center of each tortilla
  • 6. Roll up.
  • 7. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining tomatillo sauce and cheese. Cover.
  • 8. BAKE 15 to 20 min. or until heated through.
  • Serving Suggestion:
  • Serve with a side of hot cooked rice to round out the meal.
  • Special Extra:
  • Sprinkle with chopped tomatoes and sliced green onions just before serving.
  • Variation:
  • Prepare as directed, omitting the oil and substituting 1 lb. extra-lean ground beef for the chicken. Brown meat with onions and garlic; continue as directed.
  • How to Shred Cooked Chicken:
  • Place cooked chicken on cutting board. Use 2 forks or your fingers to pull meat lengthwise in opposite directions, separating it into long shreds.

SALSA VERDE CHICKEN ENCHILADAS



Salsa Verde Chicken Enchiladas image

According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.

Provided by Sandeeg2g

Categories     Chicken Enchiladas

Time 1h20m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 large onion, minced
2 medium fresh poblano peppers, seeded and sliced into strips
4 medium fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
3 (12.5 fl oz) cans chicken chunks, drained
1 medium lime, halved, or more to taste
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
½ teaspoon garlic powder
1 teaspoon cayenne pepper
½ teaspoon ground paprika
½ teaspoon chili powder
½ teaspoon ground cumin
salt and ground black pepper to taste
34 ounces salsa verde
1 (8 ounce) container sour cream
1 bunch fresh cilantro, chopped
8 (6 inch) corn tortillas, or as needed
1 (8 ounce) package shredded Monterey Jack cheese, divided

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
  • Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
  • Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
  • Puree salsa verde, sour cream, and cilantro in a blender or food processor.
  • Heat tortillas in a microwave until soft, 15 to 30 seconds.
  • Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
  • Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.

Nutrition Facts : Calories 627.3 calories, Carbohydrate 27.5 g, Cholesterol 157.2 mg, Fat 38.5 g, Fiber 3.3 g, Protein 41 g, SaturatedFat 20.1 g, Sodium 1343.2 mg, Sugar 6.4 g

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From zestfulkitchen.com


CHICKEN ENCHILADAS WITH SALSA VERDE - AMY'S DELICIOUS DISCOVERIES
2020-05-05 2 c chicken broth; 1 jar of Salsa Verde (12 oz) Ingredients for chicken filling: 4 cups of shredded cooked roasted chicken; 3 c shredded Monterey Jack cheese (12 oz) Procedures for enchilada sauce: 1. In a pot, add olive oil and saute the onions with garlic until the onions are soft and translucent. 2. Add cumin, salt, pepper, sugar and flour ...
From amysdeliciousdiscoveries.com


CHICKEN ENCHILADAS VERDES L PANNING THE GLOBE
2022-05-12 In a large bowl combine shredded chicken with 1 cup of salsa verde, 2 tablespoons of sour cream, and 4 ounces Cotija cheese. Roll the Enchiladas: Put ¼ cup of the chicken mixture on one end of a tortilla, roll it up tight and place it seam-side down in the baking dish. Repeat with all of the tortillas.
From panningtheglobe.com


EASY ENCHILADAS VERDES (GREEN CHILI CHICKEN ENCHILADAS)
2020-02-29 This is an easy Enchiladas Verdes recipe that you are destined to fall in love with. Enchiladas Verdes is a combination of chicken, a ready-made salsa verde, and a shredded Mexican cheese blend which is then wrapped in flour tortillas and baked. After 30 minutes, these green chicken enchiladas are topped with crumbled cotija cheese and cilantro.
From mavencookery.com


4-INGREDIENT SALSA VERDE CHICKEN ENCHILADAS - $5 DINNERS
2014-04-28 Preheat the oven to 350 and lightly grease a 9x13 inch baking dish with non-stick cooking spray. In a mixing bowl, combine the cooked and shredded chicken with cup of the salsa verde. Warm the tortillas in a slow oven, or wrapped in a dishtowel in the microwave. Warmed tortillas fold and roll better when making enchiladas.
From 5dollardinners.com


SALSA VERDE CHICKEN ENCHILADAS - RECIPEMAGIK
2021-06-01 Grease Baking Dish: Grease a baking dish (9x9 inch) with oil. Pour half of Salsa Verde into the baking dish. Spread it out with a spoon. Preheat oven: Preheat Oven to 400 degrees F. Fill Tortillas and Roll them up: Fill tortillas with Shredded Chicken in …
From recipemagik.com


CHICKEN ENCHILADAS VERDE WITH CILANTRO AND JALAPENO - ANNA …
2019-05-16 Salsa verde. 1 pound tomatillos, husked, quartered. 1 1/4 cups chicken stock. 1 clove garlic. 1/3 cup chopped onion. 1/4 teaspoon sea salt. 1 jalapeño pepper, seeded, chopped. 2 tablespoon cilantro. Filling. 2 1/2 cups cooked chicken breast, shredded. 1/2 cup mozzarella cheese, shredded. 1/3 cup cilantro, chopped. 1/3 cup chicken stock
From annamagazine.ca


DELECTABLE SALSA VERDE CHICKEN ENCHILADAS RECIPE - SAVVYSWEETLIFE
2022-02-11 For the enchiladas. Shredded Mexican cheese as much 2 cups; Corn tortillas (you can use soft flour tortillas) 10; Homemade tomatillo salsa Verde as much one batch (you can use store-bought salsa Verde in 2 cans) For the chicken. One tablespoon of olive oil; One teaspoon of oregano; Cumin as much two teaspoons; Onion powder, one teaspoon only
From savvysweetlife.com


SALSA VERDE ENCHILADAS CASSEROLE (WITH CHICKEN)
Discard skin and bones. Stir 1/4 cup salsa verde into the chicken and stir to coat. Preheat the oven to 350º. Grease your 9x13-inch baking dish with non-stick cooking spray and set aside. In a medium skillet, over medium heat, add the remaining salsa verde, green onions and lime juice.
From savvymamalifestyle.com


SALSA VERDE CHICKEN ENCHILADAS - ALY ROMERO
2021-01-07 Instructions. Add EVOO to a large skillet over medium heat, add onion and sauté until translucent, about 5 minutes. Add minced garlic, salt and pepper and stir for one minute.
From alyromero.com


SALSA VERDE GREEN CHICKEN ENCHILADAS - AHEAD OF THYME
2022-03-03 Make the green enchilada sauce. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add onion and garlic and sauté until tender, about 2 minutes. Add green chiles, salsa verde, and sour cream and season with oregano and cumin. Stir well and cook for 1 minute until evenly combined.
From aheadofthyme.com


SALSA VERDE CHICKEN ENCHILADAS - COOKING MAMAS
2012-04-20 Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat. Preheat oven to 350 degrees. Grease two 9x13 glass or ceramic baking dishes, set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally.
From cookingmamas.com


CHICKEN ENCHILADAS WITH SALSA VERDE RECIPE | MYRECIPES
Bake in a 400° oven until sauce is bubbling at edges of casserole, about 15 minutes. Sprinkle remaining cheese on enchiladas and bake until it melts, 2 to 3 minutes. Step 6. Scatter red onion rings over enchiladas and garnish with cilantro sprigs. Cut into rectangles and serve with a …
From myrecipes.com


CHICKEN ENCHILADAS WITH SALSA VERDE - PIP AND EBBY
2021-05-05 Step 1. Place the chicken meat in a medium bowl and add 1/2 cup of the salsa verde. Stir to coat. Preheat oven to 350 degrees F. Coat a 9×13 baking dish with cooking spray. In a large skillet, add the remaining salsa verde, green onions and 1/4 cup lime juice. Bring to a boil over medium-high heat. Stir in half of the cilantro and reduce heat ...
From pipandebby.com


BEST SALSA VERDE CHICKEN ENCHILADAS - TIME FOR THE TABLE
2021-09-02 Instructions. Heat the jar of salsa verde in a pan over medium heat. Remove the pan from the heat and stir in the sour cream and cilantro. Set aside about 1/2 cup of the sauce. Stir the shredded chicken and 1/2 cup of the cheese into the sauce that has not been set aside. Heat the oven to 350 degrees.
From timeforthetable.com


CHICKEN ENCHILADAS WITH SALSA VERDE - DIG IN WITH DANA
2015-01-19 Prepare filling: In a large bowl combine shredded chicken, ½ cup chopped onion, and ½ cup each of the white and sharp cheddar cheeses. Taste filling and season with extra salt and pepper, if needed.
From diginwithdana.com


SALSA VERDE CHICKEN ENCHILADA BAKE + HOW TO MAKE SHREDDED …
2014-03-13 Grease a 13 x 9 inch pan and spread a layer of salsa verde on the bottom. Cover with tortillas (its okay if they overlap a bit) and sprinkle with shredded chicken. Top with more salsa verde. Continue layering with tortillas, chicken and salsa verde, ending with tortillas, salsa verde, and shredded cheese.
From 24carrotlife.com


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