my recipes chicken enchiladas with salsa verde

MY RECIPES CHICKEN ENCHILADAS WITH SALSA VERDE FULL
MY RECIPES CHICKEN ENCHILADAS WITH SALSA VERDE FREE

The tomatillo, like Cinco de Mayo, has been adopted in the U.S. A native Mexican ingredient that is the corner stone of so many dishes. I guess it is a great excuse to celebrate what we love and miss about Mexico- like the tomatillo. The perfect yummy family food that stays messy on the casserole.Įven though most native Mexicans know that Cinco de Mayo isn’t a big celebration in Mexico (as a matter of fact, it is mostly celebrated in Puebla), we embrace it outside of Mexico with all our hearts without really knowing why.

Top with the remaining cheese and place in a 375✯ oven for around 20-25 minutes until the cheese is melted and the sauce is bubbling.Now that Cinco de Mayo is right around the corner, friends are asking me what we will be eating to celebrate…and what I am craving most are Enchiladas Verdes.

Pour the remaining enchilada sauce over top of the enchiladas.Fill each tortilla with around ⅓ cup of the chicken mixture, then roll the tortilla up and place in the baking dish with the seam-side down.Add a little of the green sauce to the baking dish to just coat the bottom. Set up an assembly line with the filling, tortillas, and your baking dish.Add ¼ cup of the enchilada sauce, can of diced green chiles, shredded chicken, ½ cup of cheese, and sour cream to the pan and stir to combine.Add the garlic and cook for another 30-45 seconds, then turn off the heat. Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Heat a large skillet over medium heat, then add 1 tablespoon of olive oil.If you prefer corn tortillas, you'll need to soften them before filling by either heating in a lightly oiled sauté pan until lightly browned, or by heating the enchilada sauce in a pot and dunking the tortilla in the warm sauce for 5-10 seconds just before filling it. They get soft and gooey while baking and almost melt in your mouth. Tortillas - Corn tortillas are more traditional, but I prefer flour tortillas in this recipe.

MY RECIPES CHICKEN ENCHILADAS WITH SALSA VERDE FREE

And if you want to make dairy free enchiladas, you can make these enchiladas without sour cream and cheese all together. You can even swap in yogurt in this recipe if you prefer.

MY RECIPES CHICKEN ENCHILADAS WITH SALSA VERDE FULL

Sour Cream - This makes the filling creamy and so yummy! You can use full fat or light sour cream.

Jack and Colby Jack cheeses are my favorites for this dish.

Cheese - I recommend shredding your own cheese from a block for this recipe.

For a different meat option, try pork enchiladas with green sauce using my Instant Pot pork carnitas in place of the chicken.

Instant Pot shredded chicken or leftover chicken work great too. Shredded Chicken - I also use shredded rotisserie chicken to keep things simple.They can range from mild to hot, so choose your preference based on how spicy you like your enchiladas. Diced Green Chiles - When buying canned enchilada sauce and diced green chiles, pay attention to the heat level indicated on the label.Here's an easy recipe for homemade green enchilada sauce if you want to make your own! I've also used Las Palmas enchilada sauce and La Victoria enchilada sauce in this recipe with similar results. Green Enchilada Sauce - To keep this green enchilada recipe quick and easy I used canned Hatch enchilada sauce.Pair them with some homemade guacamole, pico de gallo, and Spanish rice and you'll feel like you're at your favorite Mexican restaurant, right in your own home! Ingredients From there it's just a quick 20 minute bake in the oven and they're done. Then I top off the assembled enchiladas with green sauce and shredded cheese. Why this recipe worksįor this recipe I fill the chicken enchiladas with sour cream, shredded cheese, diced green chiles, onion, garlic and a little bit of the green chile sauce to make a flavorful creamy chicken enchilada filling. Either style will work in this dish in equal quantity, so choose your favorite. Frontera brand makes a yummy tomatillo enchilada sauce. This style has a tangier flavor than green chili salsa verde. Traditional Mexican salsa verde recipes are primarily made with tomatillos, which look like small green tomatoes with a papery husk. The flavor of green enchilada sauce is brighter, and less smokey, than red enchilada sauce, or salsa roja, like the one I use in my cheesy chicken enchilada recipe. Many store bought green enchilada sauces are this style.

Mild varieties often use poblano or hatch peppers and spicier varieties usually add in serrano or jalapeño peppers. In New Mexico the sauce uses primarily green chili peppers. Green enchiladas, also known as enchiladas verdes, are made with a sauce called salsa verde. It's an easy weeknight meal the whole family will love, in just 35 minutes! Jump to: These enchiladas with green sauce feature a creamy shredded chicken and green chile filling covered in a green enchilada sauce and plenty of melted cheese. Jump to Recipe Jump to Video Print Recipe

My recipes chicken enchiladas with salsa verde