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Before you jump to Salsa chicken enchiladas my way recipe, you may want to read this short interesting healthy tips about Nutritious Energy Snacks.
Ingesting healthy foods can make all the difference in how we feel. If we eat more healthy snacks and a smaller amount of the detrimental ones we usually feel much better. A bit of pizza doesn’t have you feeling as healthy as consuming a fresh green salad. Sometimes it’s tough to find healthy foods for treats between meals. You can spend numerous hours at the grocery store searching for the right snack foods to make you feel healthy. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting snack.
Whole grain snacks are an excellent choice for a fast healthy snack. A mid-morning snack of whole grain bread coupled with some protein will keep you until it’s time for lunch. Eating on the run can easily be much healthier with wholesome chips and crackers. Whole grains are always better than highly processed grains found in white bread.
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We hope you got benefit from reading it, now let’s go back to salsa chicken enchiladas my way recipe. You can have salsa chicken enchiladas my way using 17 ingredients and 10 steps. Here is how you do it.
The ingredients needed to prepare Salsa chicken enchiladas my way:
- Get 1/2 cup sour cream
- Take 1/2 block cream cheese softened
- Provide 1/2 cup mild salsa
- Use 1/2 cup red enchilada sauce
- Prepare 1 (4 oz) can diced green chiles
- Prepare 4 cups taco cheese blend
- Prepare 1 pack McCormick fajita seasoning mix
- Get salt, pepper and garlic powder
- Use Vegetable or olive oil
- Get 4 chicken breasts
- Take 11/2 cups mild verda salsa
- Provide 1 1/2 cup green enchilada sauce
- Get 1/2 cup corn (optional)
- Provide 1/2 cup black beans rinsed and drained (optional)
- Provide 14 mission flour tortillas soft taco size
- Take Dried Cilantro
- Get Extra Sour cream or salsa for topping
Steps to make Salsa chicken enchiladas my way:
- 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, 1/2 cup salsa, 1/2 cup red enchilada sauce, 1/2 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 mix 1/2 cup of salsa verda and 1/2 cup green enchilada sauce and pour 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 !
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