How to Cook Perfect Chicken Verde Enchiladas

Chicken Verde Enchiladas.

Chicken Verde Enchiladas most diverse and own mind taste that unique. Several kinds of Chicken Verde Enchiladas recipes are also adequate convenient to process and do not pick up long. Although not everyone likes Chicken Verde Enchiladas food, now several people are got attached and like the various Chicken Verde Enchiladas foods on hand. This could be seen than the number of restaurants that supply Chicken Verde Enchiladas as one of the serving. You can have Chicken Verde Enchiladas using 12 ingredients and 17 steps. Here is how you cook it.

Ingredients of Chicken Verde Enchiladas

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

Chicken Verde Enchiladas step by step

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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