For those unfamiliar, salsa verde is a green tomatillo-based sauce. Tangy tomatillos are combined with powerhouse ingredients ...

Trader Joe's salsa verde chicken enchiladas. Taking the top spot in our list of 15 frozen enchiladas, ranked worst to best, each element of Trader Joe's chicken enchiladas was tasty and satisfying.

2. Combine first 4 ingredients in a food processor; process until smooth. 3. Combine chicken, cream cheese, and spices in a large bowl. Thoroughly mix in ¼ cup of green salsa, reserving the rest. 4.

Squeeze lime for juice (2 tablespoons. Remove chicken from bones*. 2. Combine in large bowl: salsa verde, green chilis, salt, cumin, 1/2 cup cilantro, and 1/4 cup jalapeños until blended.

In a bowl, combine the heavy whipping cream and the salsa verde. Mix well, and pour over the enchiladas. Bake uncovered for 8 to 10 minutes or until the cheese starts to melt inside the tortillas.

To assemble the enchiladas, start by pouring about 1/2 cup of salsa verde to the bottom of a 13x9-inch baking dish (this size can vary!). If the tortillas you have aren’t very pliable, no biggie.

This salsa verde is a combination of tangy tomatillos and smoky poblanos. To bring out the best in these fruits (yes, they’re both technically fruits), I like to roast them before turning them into ...

3. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture.

In a large sauce pan, add chicken breast, 1oz salt, bay leaf, onion and celery stick, cover with water and cook on high until chicken is done.