Steps to Make Favorite Salsa chicken enchiladas my way
Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, How to Make Perfect Salsa chicken enchiladas my way. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Salsa chicken enchiladas my way, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salsa chicken enchiladas my way delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salsa chicken enchiladas my way is makes 2 13 × 9 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to prepare a few components. You can cook Salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you can achieve it.
I've combined a few recipes to my liking and came up with this and it's oh so good. You could add some black beans and corn if wanted. I like to serve it with some lime cilantro rice on the side as well.😋
Ingredients and spices that need to be Get to make Salsa chicken enchiladas my way:
- 1/2 cup sour cream
- 1/2 block cream cheese softened
- 1/2 cup mild salsa
- 1/2 cup red enchilada sauce
- 1 (4 oz) can diced green chiles
- 4 cups taco cheese blend
- 1 pack McCormick fajita seasoning mix
- salt, pepper and garlic powder
- Vegetable or olive oil
- 4 chicken breasts
- 11/2 cups mild verda salsa
- 1 1/2 cup green enchilada sauce
- 1/2 cup corn (optional)
- 1/2 cup black beans rinsed and drained (optional)
- 14 mission flour tortillas soft taco size
- Dried Cilantro
- Extra Sour cream or salsa for topping
Instructions to make to make Salsa chicken enchiladas my way
- Pre heat oven to 375 degrees
- 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
- 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
- Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish
- Mix 1/2 cup sour cream, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 block cream cheese and green chiles.
- Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn
- Fill tortillas with filling about 1/3 cup filling and roll up and
- Place seem side down and mix 1/2 cup of salsa verda and 1/2 cup green enchilada sauce and pour on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on cilantro
- Bake uncovered for 35 minutes
- Top with sour cream and a little salsa if wanted and enjoy !
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