↞ recipe box start page
Category: Mexican Foods
Prep Time: Cook Time: Total Time:
Complete in 40 minutes
Serves 4
8 corn tortillas (6 inch)
2 cups shredded cooked chicken
1 3/4 cup green tomatillo salsa
1 cup crumbled queso quesadilla cheese (4 oz)
1/4 cup sour cream
1/2 cup finely chopped onion
Cilantro leaves, if desired
Heat oven to 350. Wrap 4 tortillas at a time in microwaveable paper towels. Microwave on high 20-30 seconds or until they can be folden without cracking.
Spoon chicken evenly in center or each tortilla; roll up. Place in ungreased 11x7-inch (2 quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
Bake uncovered 15-20 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
view more member recipes
Enchiladas Verde
view my recipes
print
save
Category: Mexican Foods
Prep Time: Cook Time: Total Time:
Complete in 40 minutes
Serves 4
8 corn tortillas (6 inch)
2 cups shredded cooked chicken
1 3/4 cup green tomatillo salsa
1 cup crumbled queso quesadilla cheese (4 oz)
1/4 cup sour cream
1/2 cup finely chopped onion
Cilantro leaves, if desired
Heat oven to 350. Wrap 4 tortillas at a time in microwaveable paper towels. Microwave on high 20-30 seconds or until they can be folden without cracking.
Spoon chicken evenly in center or each tortilla; roll up. Place in ungreased 11x7-inch (2 quart) glass baking dish. Pour salsa over enchiladas. Sprinkle with cheese, sour cream and onion.
Bake uncovered 15-20 minutes or until thoroughly heated. Sprinkle with cilantro. Let stand 5 minutes before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Enchiladas Verde
by kathiecooks
2 bone-in chicken breast halves 2 cups chicken broth 1/4 white onion 1 clove garlic 2 teaspoons salt 1 pound fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove g
by kathiecooks
2 bone-in chicken breast halves 2 cups chicken broth 1/4 white onion 1 clove garlic 2 teaspoons salt 1 pound fresh tomatillos, husks removed 5 serrano peppers 1/4 white onion 1 clove g
Salsa Verde Enchiladas
by ICOOK2
2 rotisserie chickens 2 jars (16 to 17.6 oz each) mild salsa verde 6 green onions 1/4 c fresh lime juice (2-3 limes) 1/3 c. loosely packed fresh chopped cilantro 16 corn tortillas (6 in each) 1
by ICOOK2
2 rotisserie chickens 2 jars (16 to 17.6 oz each) mild salsa verde 6 green onions 1/4 c fresh lime juice (2-3 limes) 1/3 c. loosely packed fresh chopped cilantro 16 corn tortillas (6 in each) 1
Chicken Enchiladas With Tomatillo Sauce (enchiladas Verdes)
by ICOOK2
Ingredients: For the chicken: 2 lb. chicken breasts 1/4 white onion 1 garlic head, halved crosswise 1 Tbs. sea salt For the sauce: 3 lb. tomatillos, husked and rinsed 9 serrano chilies
by ICOOK2
Ingredients: For the chicken: 2 lb. chicken breasts 1/4 white onion 1 garlic head, halved crosswise 1 Tbs. sea salt For the sauce: 3 lb. tomatillos, husked and rinsed 9 serrano chilies
Risotto Verde
by sgre52160
1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups) 2 cloves garlic, crushed through a press 1 tablespoon butter 1 tablespoon olive oil 1 cup arborio rice, dr
by sgre52160
1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups) 2 cloves garlic, crushed through a press 1 tablespoon butter 1 tablespoon olive oil 1 cup arborio rice, dr
Salsa Verde (f&w)
by ICOOK2
1 packed cup parsley leaves 1 packed cup basil leaves 1 packed cup mint leaves 1/3 cup capers, drained 2 large oil-packed anchovy fillets, drained and chopped 1 garlic clove 1 tablespoon Dijo
by ICOOK2
1 packed cup parsley leaves 1 packed cup basil leaves 1 packed cup mint leaves 1/3 cup capers, drained 2 large oil-packed anchovy fillets, drained and chopped 1 garlic clove 1 tablespoon Dijo
view more member recipes