Simple Way to Prepare Quick Salsa chicken enchiladas my way

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The ingredients needed to make Salsa chicken enchiladas my way:

1. Prepare 1/2 cup sour cream
2. Get 1/2 block cream cheese softened
3. Prepare 1/2 cup mild salsa
4. Take 1/2 cup red enchilada sauce
5. Prepare 1 (4 oz) can diced green chiles
6. Take 4 cups taco cheese blend
7. Prepare 1 pack McCormick fajita seasoning mix
8. Prepare salt, pepper and garlic powder
9. Prepare Vegetable or olive oil
10. Take 4 chicken breasts
11. Make ready 11/2 cups mild verda salsa
12. Prepare 1 1/2 cup green enchilada sauce
13. Prepare 1/2 cup corn (optional)
14. Take 1/2 cup black beans rinsed and drained (optional)
15. Prepare 14 mission flour tortillas soft taco size
16. Get Dried Cilantro
17. Take Extra Sour cream or salsa for topping

My favorite way is to use the slow cooker and let the chicken poach in water all day on. However, for those who don't always have a ready-made salsa at home, it might not be that easy. That's why I'm making this recipe using some leftover rotisserie chicken and Herdez Tomatillo Verde Cooking Salsa. Having two of the main ingredients already prepared, this.

Instructions to make Salsa chicken enchiladas my way:

1. Pre heat oven to 375 degrees
2. 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
3. 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
4. Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish
5. Mix 1/2 cup sour cream, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 block cream cheese and green chiles.
6. Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn
7. Fill tortillas with filling about 1/3 cup filling and roll up and
8. 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
9. Bake uncovered for 35 minutes
10. Top with sour cream and a little salsa if wanted and enjoy !

That's why I'm making this recipe using some leftover rotisserie chicken and Herdez Tomatillo Verde Cooking Salsa. Having two of the main ingredients already prepared, this. See our Creamy Chicken Enchiladas Verde video and make this green chicken enchilada recipe! Tasty Salsa adds flavor to our green chicken enchilada recipe. An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker to add to tacos, salads, enchiladas and more.

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