Salsa chicken enchiladas my way. These green chicken enchiladas are so simple to make. With salsa verde, chicken, sour cream, cheese, and cilantro, they are a tasty, quick, and easy dinner. Jump to the Chicken Enchiladas Recipe or watch our quick video below to see how we make it.

We combined green salsa, green chiles and limes to kick up the flavor of these simple chicken enchiladas. Chicken seasoned with taco seasoning and topped with salsa, then baked. This is good, simple, quick, and easy. You can have Salsa chicken enchiladas my way using 15 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Salsa chicken enchiladas my way

It's 1/2 cup of sour cream.
Prepare 1/4 block of cream cheese softened.
Prepare 1 cup of mild salsa or red enchilada sauce.
Prepare 1 (4 oz) of can diced green chiles.
You need 4 cups of taco cheese blend.
It's 1 pack of McCormick fajita seasoning mix.
It's of salt, pepper and garlic powder.
It's of Vegetable or olive oil.
It's 4 of chicken breasts.
Prepare 3 cups of mild verda salsa.
You need 1/2 cup of corn (optional).
You need 1/2 cup of black beans rinsed and drained (optional).
You need 14 of mission flour tortillas soft taco size.
You need of Dried Cilantro.
It's of Extra Sour cream or salsa for topping.

Tastes like enchiladas without the tortilla! An Easy Salsa Shredded Chicken recipe for your Instant Pot or electric pressure cooker. It's my go-to when I want. Baked Salsa Chicken - Perfectly tender and juicy chicken breasts baked on a bed of fresh tomato salsa and topped with melted cheese.

Salsa chicken enchiladas my way Directions

Pre heat oven to 375 degrees.
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.
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.
Spray two 13×9 inch baking dishes with cooking oil and add 1/2 cup salsa verda to the bottom of eash dish.
Mix 1/2 cup sour cream, 1 cup salsa or red enchilada sauce, 1/4 block cream cheese and green chiles..
Mix in chicken and 1 cup of cheese. At this time if you want add in black beans and corn.
Fill tortillas with filling about 1/3 cup filling and roll up and.
Place seem side down and pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish lightly sprinkle on cilantro.
Bake uncovered for 35 minutes.
Top with sour cream and a little salsa if wanted and enjoy !.

I like to serve it with just a big leafy green salad for when we're counting carbs, but if not, Fiesta Rice is the way to go. This creamy, cheesy Mexican comfort food dish is a great way to turn leftover chicken into something special. Start with Prego Alfredo for the creamy base then add Pace Salsa Verde for authentic flavor. And it's all baked in one pan for easy clean up! This baked salsa chicken is one-pot, baked, and so easy to whip up for a weeknight dinner.