Chicken Enchiladas Verdes - See how easy it is to make chicken enchiladas in green sauce.
Cook the chicken either in a skillet or by baking or use leftover chicken. Shred or chop the chicken. (or use rotisserie chicken)
Wash and chop all vegetables
Warm the green sauce in a pan.
Precook corn tortillas either by frying in oil lightly or in the microwave until soft, but not overdone!
Dip tortillas in green salsa, prior to filling after microwaving.
Add the ingredients into tortillas (cooked, shredded chicken, shredded cheese... roll the tortillas one by one, lay seams down. Then line up side by side in the baking dish, after rolling each one until the pan is filled.
Top with green enchilada sauce, garnishes, and shredded cheese.
Bake at 350-375 degrees until cheese is melted and bubbly, and the enchilada casserole is warm. Take out of the oven, let the dish cool 5 minutes before serving.
Garnish with sour cream and green chilies before serving.
Serve with salad and rice (or) refried beans or black beans.
Cover dish with aluminum foil. Remove 15 minutes prior to finished baked time. This will keep your enchiladas from drying out.
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