How to Make Homemade Chicken Verde Enchiladas

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The ingredients needed to make Chicken Verde Enchiladas:

1. Get 5 lbs chicken thighs (you will need to pre-cook and shred)
2. Get 2.5 cups mild salsa verde
3. Get 1/2 Cup Salsa Jalapena
4. Prepare 5 cloves minced garlic
5. Take 2-7 oz. Cans roasted green chilis(drain first)
6. Get 1 bunch cilantro chopped (3/4 cup)
7. Make ready 10 oz.can (minimum) enchilada sauce
8. Prepare 1 lime (juice from)
9. Get 4 cups shredded jack cheese
10. Prepare 1 1/2 cups sour cream
11. Get 24 corn tortillas(pkg. of 30)
12. Take 1 tablespoon cooking oil

During a super busy night we may just eat these enchiladas alone or with chips and salsa. But if we are having a sit down dinner kind of night I will make Cilantro. For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Chicken: When making healthy chicken enchiladas it is best to start with This healthy enchiladas recipe gets the large majority of it's flavor from salsa verde.

Instructions to make Chicken Verde Enchiladas:

1. Heat oil in skillet over medium heat and saute minced garlic for 1 minute.
2. Stir in the salsa verde and salsa jalapena. Then heat thoroughly.
3. Remove skillet from heat and stir in sour cream and most of the cilantro saving a little for garnish.
4. Taste. Add salt, pepper, or even more sour cream if sauce is too spicy.
5. Set aside 2 cups of the sauce to use when assembling the enchiladas.
6. Squeeze the juice of the lime all over the shredded chicken.
7. Stir in shredded chicken and half of the cheese to main portion of the sauce.
8. Preheat oven to 350°. Spray two 13x9 in. baking pans with cooking oil and spread half of the reserved sauce (minus chicken) in each baking pan.
9. Put a portion of chicken mixture in each tortilla and roll, placing them in the pan side by side. (I quickly dip each tortilla in boiling water before rolling so they don't break)
10. You will end up with 2 full pans of enchiladas. (Approximately 24 total)
11. Pour enchilada sauce over enchiladas and add cheese to the top. I prefer jack cheese, but use what you like.
12. Cover pans with aluminum foil and bake for 15 minutes.
13. Then bake uncovered for another 15 minutes.
14. Serve with cilantro on top.
15. I make spanish rice and beans to compliment this meal.
16. Link to my Spanish Rice recipe:
17. Spanish Rice: Https://cookpad.com/us/recipes/11008554-spanish-rice?invite_token=RQZWEVG5tfSCLZwZBzneUxT1&shared_at=1604947576

For the full Salsa Verde Chicken Enchiladas Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste. Chicken: When making healthy chicken enchiladas it is best to start with This healthy enchiladas recipe gets the large majority of it's flavor from salsa verde. These Salsa Verde Chicken Enchiladas are made with a creamy and delicious filling, and smothered with cheese. They will kick any Mexican food craving! Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US.

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