SALSA VERDE ENCHILADAS
The lime juice really helps to perk up the flavor of these mild enchiladas. If you want them to be spicier you can serve them with hot sauce or chopped jalapenos on the side. Or if you can find it, you can use the Herdez brand salsa verde hot instead of mild. The recipe originated from Good Housekeeping magazine, but I have made changes to suit my family.
Provided by Sooz Cooks
Categories Mexican
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
- Grease a 13" by 9" glass or ceramic baking dish and set aside.
- In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
- With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
- Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
- Serve with lime wedges.
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elietta almanza
[email protected]I'm a beginner cook and I found this recipe to be very easy to follow. The enchiladas turned out great and my family loved them.
Antonio Adams
[email protected]These enchiladas are a bit time-consuming to make, but they are definitely worth the effort. They're so delicious and flavorful!
Ovayo Sikelela
[email protected]I'm not a fan of tomatillos, but I really enjoyed the salsa verde in this recipe. It was not too tart and it had a nice smoky flavor.
Wahed Ullah
[email protected]These enchiladas are so flavorful and satisfying. I will definitely be making them again.
Cey Jackson
[email protected]The salsa verde in this recipe is amazing. I could eat it on everything.
Bruno Toulouse
[email protected]I made these enchiladas for a potluck and they were a huge hit. Everyone loved them!
Samuel Harizanov
[email protected]These enchiladas are a great way to use up leftover chicken. They're also very freezer-friendly.
Ludell Griner
[email protected]I love this recipe! I've made it several times and it's always a hit.
Hector Gonzales
[email protected]I'm not sure what I did wrong, but my enchiladas were a disaster. The salsa verde was too runny and the chicken was overcooked.
Victor J
[email protected]These enchiladas were so easy to make and they were a huge hit with my guests.
Karrin Yakuba
[email protected]I'm a vegetarian so I used black beans instead of chicken. The enchiladas were still very good!
Ruby Love
[email protected]I followed the recipe exactly and the enchiladas turned out great! The only thing I would change is to add more cheese.
Shahi Janak
[email protected]These enchiladas were just okay. The salsa verde was a bit bland and the chicken was dry.
Babu Hawlader
[email protected]I'm not a huge fan of tomatillos, but I really enjoyed these enchiladas. The salsa verde was not too tart and the chicken was very moist.
Traneah Parker
[email protected]The salsa verde was amazing! I used tomatillos from my garden and they were so fresh and flavorful. The enchiladas were also very easy to make.
Bright Fanah
[email protected]These enchiladas were a hit with my family! The salsa verde was flavorful and tangy, and the chicken was cooked perfectly. I will definitely be making this recipe again.