Recipe of Speedy Chicken Verde Enchiladas

Hey everyone, it's Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Steps to Prepare Speedy Chicken Verde Enchiladas. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Chicken Verde Enchiladas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken Verde Enchiladas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken Verde Enchiladas is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken Verde Enchiladas estimated approx 30 minutes.

To begin with this recipe, we have to prepare a few ingredients. You can have Chicken Verde Enchiladas using 12 ingredients and 17 steps. Here is how you can achieve that.

I have finally perfected these enchiladas. Trust me . . . They are bomb!

Ingredients and spices that need to be Prepare to make Chicken Verde Enchiladas:

1. 5 lbs chicken thighs (you will need to pre-cook and shred)
2. 2.5 cups mild salsa verde
3. 1/2 Cup Salsa Jalapena
4. 5 cloves minced garlic
5. 2-7 oz. Cans roasted green chilis(drain first)
6. 1 bunch cilantro chopped (3/4 cup)
7. 10 oz.can (minimum) enchilada sauce
8. 1 lime (juice from)
9. 4 cups shredded jack cheese
10. 1 1/2 cups sour cream
11. 24 corn tortillas(pkg. of 30)
12. 1 tablespoon cooking oil

Instructions to make 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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So that is going to wrap it up with this special food Recipe of Quick Chicken Verde Enchiladas. Thanks so much for your time. I'm sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!