Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, shredded chicken enchiladas red or green. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Shredded chicken enchiladas red or green is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Shredded chicken enchiladas red or green is something which I’ve loved my whole life. They’re nice and they look wonderful.

Our easy green chicken enchilada recipe is weeknight ready and all but guaranteed to please everyone from starving Toss the chicken with shredded Monterey Jack cheese and mozzarella—these mild, milky cheeses melt like no other, and meld beautifully with this. Red and green chicken enchiladas with cashew flour tortillas, guaca-salsa, and golden cauliflower rice. Enchiladas montadas (stacked enchiladas) are a New Mexico variation in which corn tortillas are fried flat until softened (but not tough) then stacked with red or green sauce, chopped onion and shredded cheese between the layers and on top of the stack. Ground beef or chicken can be added to the filling.

To begin with this recipe, we must first prepare a few components. You can cook shredded chicken enchiladas red or green using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Shredded chicken enchiladas red or green:

1. Get 2 large chicken breasts
2. Prepare 1/2 C cooked rice
3. Get 1 onion chopped
4. Make ready 2 garlic cloves minced
5. Prepare 1/2 pint sour cream
6. Prepare 2 C shredded cheddar cheese
7. Get Tortillas
8. Get 1 1/2 Tbs chili powder
9. Take 1/2 Tbs cayenne pepper
10. Take 1 Tbs parsley
11. Take 1/2 tsp oregano
12. Prepare 1/2 tsp pepper
13. Prepare 1/2 tsp salt
14. Get FOR RED SAUCE - 15 oz tomato sauce & can of red enchilada sauce
15. Make ready FOR GREEN SAUCE -large can green enchilada sauce 28-32oz

Store-bought rotisserie chicken or leftover chicken works perfectly. These green chicken enchiladas with salsa verde, chicken, sour cream, cheese and cilantro are simple to make. Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. Cooked Chicken Options for Chicken Enchiladas.

Steps to make Shredded chicken enchiladas red or green:

1. Cook chicken in crockpot seasoned with salt and covered with water. Can cook overnight on low or on high about 3 hours
2. Cook rice
3. Once chicken is done take out and wipe off fat and skin with a paper towel. Shred with a fork or in a blender. Don’t shred too fine.
4. Preheat oven to 350°
5. Heat oil on medium heat in large skillet. Add in onion, garlic, chili powder and cayenne pepper. Stir and cook 1-2 mins
6. Add in chicken, rice, sour cream, 1 cup cheese, parsley, oregano and pepper. Stir to combine until cheese melts
7. Stir in tomato sauce if making red, or 2 cups of green sauce if making green and the salt stirring to combine.
8. Roll mixture into tortillas and arrange in a baking dish. Cover with the remaining green sauce or red sauce. Top with remaining shredded cheese and bake uncovered for 20 mins
9. Serve with sour cream, shredded lettuce or diced tomatoes if desired
10. Ready to serve and ENJOY!

Salsa verde is a green tomatillo salsa made with garlic, onion and peppers. Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or breasts (we prefer thigh meat, more flavor) in salted water (here’s how). Garnish the chicken enchiladas with plenty of chopped red onion, fresh cilantro, shredded iceberg lettuce, sour cream, and guacamole. These Green Chile Chicken Enchiladas include Corn tortillas stuffed with chicken, cheese, green Making this chicken enchilada recipe is simple!

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