SPICY CHICKEN ENCHILADAS VERDE
This is a recipe that was in USA weekend, Jan26-28th. That's the magazine that comes in the Sunday paper. I tried this, and we loved it. I cut the recipe in half, and it still made 8 enchiladas. And also, I used just simple salsa in place of the salsa verde that was called for.I had made a rotisserie chicken on Saturday, and had the two thighs leftover. It made plenty of chicken for the following recipe.I also used dried cilantro and guessed at the amount.I used low carb tortillas also.I chopped the onion fine and added it with the chicken.Serves 4, with two enchiladas each.
Provided by Lou6566
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- heat oven to 400°F.
- Mix chicken with 1/4 cup of the salsa, 3/4 cup of the cheese. Add the cilantro salt, and pepper, and the onion. Spread half of remaining salsa in bottom of a baking dish.
- Microwave tortillas on high power in a microwave safe plastic bag until warm, about 45 seconds.
- Working with one at a time, spoon about 1/4 cup of chicken filling into tortilla and roll into a cylinder and place seam side down in baking dish. Drizzle enchiladas evenly with remaining salsa, and top with the rest of the cheese.
- Lighly spray a sheet of foil with cooking spray, cover dish and bake til heated through, about 30 minutes.
- Remove foil and serve with sour cream and guacamole if desired.
Nutrition Facts : Calories 493.9, Fat 25.7, SaturatedFat 11, Cholesterol 99.3, Sodium 1517.9, Carbohydrate 30.6, Fiber 3.2, Sugar 8.9, Protein 32.4
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Kato Paul
[email protected]These enchiladas were a bit too time-consuming to make, but they were worth it. They were absolutely delicious!
abdulrahaman yakubu
[email protected]I've made these enchiladas several times and they're always a hit! They're easy to make and always turn out great.
bablo punjabi
[email protected]These enchiladas were delicious! The chicken was moist and flavorful, and the verde sauce was the perfect balance of spicy and tangy.
JASON MARZEK
[email protected]I'm not a fan of green enchiladas, but these were actually pretty good. The verde sauce was flavorful and the chicken was tender.
Hafiza Aneesa Khaliq
[email protected]These enchiladas were a bit bland for my taste. I would recommend adding more spices to the chicken and sauce.
nedaahmad asekzay
[email protected]I made these enchiladas in the slow cooker and they were perfect! The chicken was fall-off-the-bone tender and the sauce was incredibly flavorful. I'll definitely be making these again.
Shawn Cooley
[email protected]These enchiladas were a bit too spicy for me, but my husband loved them. I'll definitely be making them again, but I'll use less chili peppers next time.
Ant W
[email protected]I'm a vegetarian, so I used tofu instead of chicken in these enchiladas. They turned out great! The tofu was crispy on the outside and tender on the inside.
Zaryab Rahman
[email protected]I love that this recipe uses verde sauce instead of the traditional red sauce. It gives the enchiladas a unique and flavorful twist.
txgallonegro
[email protected]These enchiladas were easy to make and very delicious. I used rotisserie chicken to save time, and it worked perfectly.
Owusuaa Christiana
[email protected]I followed the recipe exactly and the enchiladas turned out great! The only thing I would change is to use a little less cheese, as it was a bit too cheesy for my taste.
smart gallary
[email protected]I'm not a huge fan of spicy food, but these enchiladas were surprisingly mild. The verde sauce had a nice flavor, and the chicken was cooked perfectly.
Chetana Shrestha
[email protected]I made these enchiladas for a party and they were a huge success! Everyone loved them, and I even got a few requests for the recipe.
Arof Md
[email protected]These enchiladas were a hit! The chicken was tender and flavorful, and the verde sauce had just the right amount of spice. I'll definitely be making these again.