I baked them for just 15 minutes to melt the cheese because the chicken was already cooked. Cover a large baking sheet with parchment paper and set aside. It was so good after grilling it I had to hold myself back from eating all of it right there!Īfter shredding the chicken I added 1/2 of the creamy salsa verde mixture to it and rolled the chicken into the tortillas. For the filling, I grilled the chicken breast in a skillet and then shredded it. I used fresh chicken breasts but you can also use leftover or rotisserie chicken instead. In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining 1/2 cup salsa verde. There are many international versions of this recipe but today we are using the Mexican canned version.Īll you’ll need for this quick and easy dinner. If you don’t know what salsa Verde is, it’s a green salsa mixture that mostly consists of tomatillos, hot green chilis, chopped onion, and cilantro. I love using salsa Verde because it has an amazing combination of flavor. These enchiladas are super quick and easy to make and are packed with layers of flavor they are made with a mixture of ranch and salsa Verde so they have both a zesty and creamy flavor. I love making enchiladas because you can prepare them ahead of time, place the whole pan of enchiladas in the fridge or freezer and then pop it in the oven when it’s dinner time. Discard the garlic and bay leaf, fluff with a fork, and serve.Tuesdays are typically taco nights, but this week I decided to change things up a bit and went for these delicious cheesy salsa Verde chicken enchiladas. If your looking for a delicious quick and easy recipe to spice up your dinner table, this is the recipe for you. Remove from the heat and let sit, covered, for 5 minutes. Stir in sour cream and salsa verde cook until heated through.
Cook until sauce starts to thicken, 6 to 8 minutes. Melt butter in a saucepan over medium heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Taste the beans and season with salt and pepper. Bring to a boil, reduce the heat, cover, and simmer for 1 to 1 1/2 hours, or until the beans are tender. Add the beans and cover with water by about 1-inch. Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes. Cover with the rest of the sauce sprinkle with cheese. Divide shredded chicken evenly among tortillas, roll them up, and arrange the enchiladas in 1 layer in a baking dish, place seam side down. In a large pot, soak beans overnight covered in water by 2 inches. Assemble the Green Chicken Enchiladas: Fill the center of each tortilla with the chicken and roll it up. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
My recipes chicken enchiladas with salsa verde cracked#
Bake uncovered for about 30 minutes until bubbly and cracked on top. Finally pour over some more of the salsa and top with the remaining shredded cheese. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Fold the tortilla over the filling and roll like a cigar to enclose it. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Preheat the Oven Adjust the oven rack to the center position. Take a large flameproof baking dish and smear the bottom with some of the reserved tomatillo salsa. Season, to taste, with salt and pepper.Ĭhange the temperature of the oven to 350 degrees F and begin assembling the dish. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Add the garlic and cumin then cook for a further minute. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. 1 white onion, peeled, sliced, quartered or wholeġ deli roasted chicken (about 3 pounds), boned, meat shreddedĬhopped tomatoes and cilantro leaves, for garnishĢ cups (about 1 pound) dried black beans, picked over, soaked overnight
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