Recipe of Speedy Chicken Verde Enchiladas

Chicken Verde Enchiladas.

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, chicken verde enchiladas. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Chicken Verde Enchiladas is one of the most popular of current trending foods in the world. It is simple, it's quick, it tastes yummy. It's appreciated by millions daily. They're fine and they look wonderful. Chicken Verde Enchiladas is something which I have loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook chicken verde enchiladas using 12 ingredients and 17 steps. Here is how you cook that.

The ingredients needed to make Chicken Verde Enchiladas:

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

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.

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