Salsa Verde Chicken Enchiladas The Cookie Rookieв Cook the chicken: preheat your oven to 375°f. spray a 9×13 inch baking pan with cooking spray and set aside for now. if using chicken breasts or thighs, place 2 pounds of chicken in a large saucepan with 1 halved onion, 4 diced cloves of garlic, and 1 tablespoon of kosher salt. Rub the seasoning and olive oil over the chicken. place the chicken in a greased dish and pour the salsa verde over the chicken. bake for 15 minutes. sprinkle the cheese over the chicken and bake for another 5 10 minutes until the cheese has melted. check that the internal temperature of the chicken has reached 165°f.
Salsa Verde Chicken Enchiladas The Cookie Rookieв Stir in garlic, oregano and cumin until fragrant, about 1 minute. remove from heat; stir in green chiles. in a large bowl, combine green chile mixture, chicken, 1 3 cup salsa verde and cilantro. stir in 1 1 2 cups cheese; season with salt and pepper, to taste. to assemble the enchiladas, lay tortilla on a flat surface and spoon 1 2 3 4 cups of. 1 heat oil in a skillet over medium heat. add garlic and cook until fragrant but not brown, about 1 minute. 2 stir in the green chile enchilada sauce (or salsa verde) and cook for one more minute. 3 remove the skillet from the heat. stir in sour cream and cilantro. taste and adjust the seasoning with salt and pepper. Instructions. preheat oven to 400f (use convection if you have it) and to a 8×10 inch casserole dish or similar sized baking dish, evenly drizzle the olive oil, and tip the dish around to evenly coat the bottom with oil. evenly add 8 ounces of the salsa verde to the baking dish; set aside. Set aside about ½ cup of the sauce. stir the shredded chicken and ½ cup of the cheese into the sauce that has not been set aside. heat the oven to 350 degrees. spread a little of the reserved sauce on the bottom of a 9x13 baking dish. add about ¼ cup of the chicken filling to each tortilla and roll. repeat.
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