Salsa chicken enchiladas my way. Great recipe for Salsa chicken enchiladas my way. I've combined a few recipes to my liking and came up with this and it's oh so good. You could add some black beans and corn if wanted.

Next time I'll add a can of green chilis just to pep it up. But if you're looking for easy enchiladas this is the way to go. Roll up the tortillas and place seam-side down in the baking dish. You can cook Salsa chicken enchiladas my way using 14 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Salsa chicken enchiladas my way

You need 1/2 cup of buttermilk hidden valley ranch dressing.
You need 1/4 cup of sour cream.
Prepare 1 1/2 cups of mild salsa or use mild verda salsa.
You need 1 (4 oz) of can diced green chiles.
It's 4 cups of taco cheese blend.
You need 1 pack of McCormick fajita seasoning mix.
It's of Vegetable or olive oil.
Prepare 4 of chicken breasts.
Prepare 3 cups of mild verda salsa.
You need 1/2 cup of corn (optional).
Prepare 1/2 cup of black beans rinsed and drained (optional).
You need 14 of mission flour tortillas soft taco size.
It's of Sour cream or ranch for topping.
Prepare of Mild salsa for topping.

Pour the remaining salsa over the filled tortillas. You could add some black beans and corn if wanted. I like to serve it with some lime cilantro rice on the side as well.😋 shela.sweeny. You could add some black beans and corn if wanted.

Salsa chicken enchiladas my way step by step

Pre heat oven to 375 degrees.
Coat chicken in a little oil and coat in fajita seasoning 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 ranch dressing, 1/4 cup sour cream, 1 1/2 cups salsa and green chiles. Then.
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 pour on 1 cup of salsa verda on top and spread out and sprinkle on 1 1/2 cups of cheese on each dish.
Bake uncovered for 35 minutes.
Top with sour cream or ranch and a little salsa if wanted and enjoy !.

Enchiladas are good and all, but I bet you've never had enchiladas like these lightened up salsa verde chicken enchiladas? With salsa verde, brown rice, chili seasoned chicken, and topped with the most delicious pineapple avocado salsa, oh my gosh, how could these not be insanely good. My love affair with Chicken Enchiladas goes way back, and I can't even tell you when the origin of my love began, because as far as I know, I have ALWAYS loved them. Along with Ceviche and Ruedas (which my mom made to mimic those from a restaurant called La Bodega in Midland TX), Enchiladas was one of the top recipes I would request for my. You could add some black beans and corn if wanted.