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Chicken Verde Enchiladas
Chicken Verde Enchiladas

Before you jump to Chicken Verde Enchiladas recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

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The kitchen by itself gives you many small means by which energy and money can be saved. Environmentally friendly living just isn’t that difficult. A lot of it truly is merely using common sense.

We hope you got benefit from reading it, now let’s go back to chicken verde enchiladas recipe. You can have chicken verde enchiladas using 12 ingredients and 17 steps. Here is how you cook it.

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

This is the way my Mom has been making enchiladas my whole life. She got the basic recipe from neighbors when she was a teenager. Green Chicken Enchiladas - Salsa verde, green chiles, leftover rotisserie chicken and Monterey And that's these weeknight green chicken enchiladas. It's super simple and easy to assemble, and. This can be a great vegetarian enchilada.

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