Salsa Verde chicken enchiladas – a delicious recipe with four cheese, light sour cream, whole wheat tortillas, salsa verde, chicken, garlic. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cook the chicken
2
Preheat oven to 350.
3
When chicken is almost done cooking; heat minced garlic in olive oil for 30 seconds.
4
Add salsa Verde to the garlic and let heat all the way through.
5
Add half cup of sour cream and half cup of cheese to the salsa Verde.
6
Stir and turn down to low heat.
7
Add cream cheese and break up clumps
8
Finish cooking chicken.
9
Shred with two forks.
10
Add shredded chicken to salsa Verde mix.
11
Put half cup of chicken salsa Verde mix in the bottom of the baking dish.
12
Add half cup of chicken mixture to 5 tortillas with the seams down.
13
Use the other half cup of the sour cream and half cup of cheese to spread on top of the enchiladas.
14
Bake for 20 min
636
kcal
Calories
47
g
Fat
6
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup reduced fat four cheese mexican blend, 1 cup light sour cream, 5 large whole wheat tortillas, 2 cup salsa verde (green chili), and more.
Yes, Salsa Verde chicken enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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