Salsa Verde chicken enchiladas.
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You can cook Salsa Verde chicken enchiladas using 8 ingredients or pinched. Here is how you cook that.
Substances of Salsa Verde chicken enchiladas
- Prepare 1 cup of reduced fat four cheese mexican blend.
- Provide 1 cup of light sour cream.
- Prepare 5 of large whole wheat tortillas.
- You need 2 cup of salsa verde (green chili).
- Prepare 1 lb of cooked and shredded chicken.
- You need 2 tsp of minced garlic.
- You need 2 tsp of olive oil.
- Prepare 8 oz of cream cheese (optional but so good).
These recipes cook in roughly 40 minutes from begin to finish, and 11 moves. Get ready to screenshot these recipes to get you by way of a engaged back-to-school season!. Here is how you cook that.
Salsa Verde chicken enchiladas guidance
- Cook the chicken.
- Preheat oven to 350..
- When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds..
- Add salsa Verde to the garlic and let heat all the way through..
- Add half cup of sour cream and half cup of cheese to the salsa Verde. Stir and turn down to low heat..
- Add cream cheese and break up clumps.
- Finish cooking chicken. Shred with two forks..
- Add shredded chicken to salsa Verde mix..
- Put half cup of chicken salsa Verde mix in the bottom of the baking dish..
- Add half cup of chicken mixture to 5 tortillas with the seams down. Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas..
- Bake for 20 min.