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These Creamy Salsa Verde Chicken Enchiladas are made with a rich and scrumptious filling, and covered with cheddar. They will kick any Mexican food longing for! Mexican food is gives over my #1 food ever. I could live joyfully with simply a bushel of chips and salsa, and a plate of enchiladas served to me day by day. Annnnnd a margarita or two wouldn’t hurt all things considered.

Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:



  • 1/2 cup chopped onion
  • 2 Tablespoons cumin
  • 1 Tablespoon chili powder
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly ground black pepper
  • 3 large, boneless, skinless chicken breasts, patted dry, cubed small
  • 8 oz. regular cream cheese OR Neufchatel cheese
  • 8 oz. full fat sour cream
  • 2 jalapeno peppers, seeds and stems removed, chopped fine
  • 24 oz. green tomatillo salsa (verde sauce)
  • 8 oz. shredded Monterey Jack cheese
  • 15 soft corn OR flour tortillas
  • 2 to 4 Tablespoons olive oil


Methode of preparation 

  1. Warmth two weighty skillets over medium-high warmth. Spot 1 or 2 Tablespoons olive oil in each.
  2. Once shining, partition onion, cumin, bean stew powder, garlic powder, and pepper between skillet. Saute until delicate, clear, and fragrant (3 to 5 minutes.) Divide chicken between containers.
  3. Saute until chicken is totally cooked, yet at the same time somewhat pink inside.
  4. Separation cream cheddar among skillet, and go warmth to low. Mix until cheddar is softened.
  5. Eliminate container from warmth and move the chicken blend from the two dish to an enormous blending bowl. Mix in acrid cream and finely slashed jalapeno peppers.
  6. Spread portion of the verde sauce equitably in the lower part of a 9×13, glass preparing skillet.
  7. On the off chance that utilizing corn tortillas (which I like) toast every one of them by setting them straightforwardly on a burner over medium-low warmth, and flipping them regularly until marginally toasted and brilliant around the edges. You don’t have to toast flour tortillas.
  8. Fill every tortilla with a portion of the filling combination (roughly 1/3 storing cup for each tortilla.) Roll up and place, crease side down, into the verde sauce in the preparing container. Line them up in a straight line. In the event that you have additional filling, you can warm up some more tortillas, fill them, and spot the remainder of the enchiladas in a more modest skillet. When the entirety of the enchiladas are in the pan(s), top them with the remainder of the verde sauce. Cover pan(s) with foil. Prepare in preheated broiler for 40 minutes. Eliminate foil, sprinkle destroyed cheddar equitably over the highest point of the enchiladas and heat, revealed, for an extra 5 to 10 minutes or until cheddar is liquefied and bubbly.
  9. Eliminate from broiler and permit to rest for 10 minutes prior to moving to plates and serving. Top with slashed cilantro, diced avocado, cut green onions, and more harsh cream, in the event that you wish.


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