Blackened Chicken Enchiladas

Step 1

Find the full recipe HERE

Step 2

Add chicken to a medium sized pot or pan then cover with chicken broth. Sprinkle in Cajun seasoning, chipotle pepper, and sauce then add Land O Lakes® Butter with Canola Oil.

Step 3

Bring to a simmer over medium heat, then reduce heat to low and cook covered for about 20 minutes. Remove chicken and place in a separate bowl and allow it to cool to room temperature.

Step 4

Once cooled, shred chicken with a fork or knife or even with a hand mixer, then toss with ½ cup of the premade salsa verde and sour cream, if desired, and set aside.

Step 5

Preheat the oven to 350 degrees.

Step 6

Add 1 tablespoon Land O Lakes® Butter with Canola Oil to a pan and melt over medium-high heat. Add 1 corn tortilla and cook for about 10-15 seconds then flip over and cook again for another 10-15 seconds. Remove from the pan and place on paper towels to drain. Repeat with all the tortillas (add more butter with canola oil as needed) until they are all warmed through.

Step 7

Add ½ cup of salsa verde to the bottom of a greased or nonstick sprayed casserole dish and spread out.

Step 8

Next add about 1 tablespoon prepared chicken to the center of each tortilla and roll it up. Add each filled tortilla seam down to the greased casserole dish and repeat until complete.

Step 9

Pour the rest of the salsa over the top of the tortillas evenly, top with cheese, then finally cover with foil.

Step 10

Bake for about 15 minutes, then remove the foil and bake for 5-10 minutes more until the cheese is completely melted.

Step 11

Garnish with chopped red onion, chopped tomatoes, cilantro, and sour cream if desired and serve.