This chicken enchilada bake totally delivered, with one of my favorite tricks added right in to it: I snuck a little healthy in. This recipe is fabulous when served alongside: Spanish rice, yellow rice, refried beans, frijoles de olla, fried plantains, or calabacitas.This easy, cheesy Mexican casserole recipe with salsa verde makes it simple to serve a nutritious dinner for a crowd on even the busiest of weeknights.Īrrrrrriba! This year I’m happy to share recipes created as a Kroger blogging ambassador, where I will featuring all sorts of products from Kroger grocery stores for my family, and for yours including this festive dish aimed squarely at celebrations for Cinco de Mayo.īut even before our South of the border bash was a □ festiva in our eye □, my Smudge decided an impromptu sleepover with her gal pals was in order.Īlso in order? An easy dinner that would feed a crowd. Then, remove the foil and continue baking for an additional 15-20 minutes, until the cheese is bubbling hot. You can defrost the enchiladas overnight in the fridge, and then bake at 350 degrees F for 20-30 minutes or, to heat from frozen, you can remove the foil and plastic wrap, re-cover with fresh foil, and bake in a 350 degree preheated oven for about 30 minutes. Keep in the freezer for up to three months. Once the chicken enchiladas have been prepared, wrap the entire dish tightly in plastic wrap, and then again with aluminum foil. Again though, I don’t recommend baking these enchiladas before freezing. You definitely can! This chicken enchiladas with salsa verde recipe is great for meal prepping and keeping in the freezer. You can assemble the enchiladas the day before, and just wait to bake until you’re ready to serve. The salsa verde itself will keep well, sealed in an airtight container in the fridge for at least a week. Can This Recipe be Prepared Ahead of Time? *If you prefer to use flour tortillas, the recipe does contain gluten. However, keep in mind that corn tortillas and this recipe are not necessarily considered “low carb.” Yes! If you use corn tortillas – which are naturally gluten free – and you’re making all of the salsa verde components fresh at home with wholesome ingredients, this chicken enchiladas recipe is indeed gluten free. Serve with sour cream, cilantro, avocado, and tomatoes if you wish.įrequently Asked Questions Is This Recipe Gluten Free? Lastly, bake the chicken enchiladas with salsa verde for a few minutes to allow all the cheesy goodness to melt together. Pour the rest of the salsa verde over the chicken enchiladas, and top with the remaining shredded cheese. Place the rolled tortillas seam-down in the baking dish, gently squishing them together to ensure they all fit.Pro Tip: It is helpful if the tortillas are at room temperature before preparing cold tortillas tend to rip easily, especially if using corn tortillas. Don’t try to stuff them too much or roll them too tightly, or your tortillas will break! Assemble each tortilla by filling with a scoop of the creamy chicken mixture, and roll like a cigar to close.Heat the oven to 350 degrees F, and prepare a large baking dish by lightly smearing a bit of the salsa verde evenly on the bottom.First, combine the pre-cooked shredded chicken, some of the fresh salsa verde, most of the sour cream, and two cups of the shredded cheese in a large bowl.Once you’ve got your salsa ready, you’re all set to prepare the chicken enchiladas verdes! How to Make Easy Salsa Verde Chicken Enchiladas Puree until mostly smooth but not completely liquified.Īnd now you’ve got the best fresh-made salsa verde this side of the Rio Grande. PS, if you are looking for an amazing food processor, this thing is a beast and I love it!ģ. Then, I put all the veggies in my lovely 16-cup Food Processor with ground cumin and cilantro. You can do this with a regular conventional oven, but I like to use the convection setting on my oven because it makes the outside of the veggies really crisp, for a smokey roasted flavor.Ģ. Roast the onions, jalapeño peppers, garlic, and tomatillos in the oven until toasty on the outside, but juicy on the inside. I started this chicken enchilada recipe by first preparing the homemade salsa verde.
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