Easy Salsa Verde Chicken Enchiladas

Name: Easy Salsa Verde Chicken Enchiladas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 teaspoon neutral flavored oil; 2 garlic cloves, minced; 2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe; 1/2 cup sour cream; 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving; 2 cups shredded cooked chicken, see how we make shredded chicken; 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend; 6 (6-inch) flour or corn tortillas, see notes

4.9

(130)

www.inspiredtaste.net

Your recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $8.52 /serving

Author : Adam and Joanne Gallagher

Ingredients

Remove All · Remove Spices · Remove Staples

1 teaspoon neutral flavored oil2 garlic cloves, minced2 cups (16 ounces) salsa verde, store-bought or try our roasted salsa verde recipe1/2 cup sour cream1/4 cup cilantro leaves and tender stems, chopped, plus more for serving2 cups shredded cooked chicken, see how we make shredded chicken1 cup shredded cheddar, Monterey Jack or Mexican cheese blend6 (6-inch) flour or corn tortillas, see notes

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute. Stir in the salsa verde and cook until heated through, about 1 minute. Remove skillet from the heat then stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce for assembling the enchiladas.

Step 2

Stir the shredded chicken and half of the cheese into the sauce that has not been set aside.

Step 3

Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom. Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the reserved sauce over the tortillas and sprinkle with remaining cheese.

Step 4

Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.