Salsa chicken enchiladas my way. 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 I knew I wanted chicken to be my starring protein for the enchiladas, but I also needed the filling to be more satisfying. You will be using cooked chicken for this chicken enchilada casserole. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder.

How to Layer an Instant Pot Salsa Verde Chicken Enchilada Casserole Sweepstakes. We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas. Enchiladas are not a cheesy, creamy dish. You can have Salsa chicken enchiladas my way using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Salsa chicken enchiladas my way

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

All it is is a warmed up corn tortilla filled up with shredded boiled chicken and covered with a light mexican tomato or tomatillo salsa (just tomato/tomatillo, onion, peppers,salt and pepper to taste, boiled and blended. This recipe is so quick and easy, and I always receive a ton of compliments. Perfect on salads, bowls, tacos, burritos and more. We LOVE making this salsa chicken because it's SO easy to make and you can use it for SO many different recipes!

Salsa chicken enchiladas my way instructions

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 sour cream, 1 cup salsa, 1/4 block cream cheese and green chiles..
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 lightly sprinkle on mexican chili powder and cilantro.
9. Bake uncovered for 35 minutes.
10. Top with sour cream and a little salsa if wanted and enjoy !.

We use it for rice bowls, salads. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! And these are extra special because they're Creamy Salsa Verde Chicken Enchiladas. If you're looking for Carrie, you can find her over on my.