Easy Salsa Verde Chicken Enchiladas
Ingredients
·
1
teaspoon neutral flavored oil
·
2
garlic cloves, minced
·
2
cups (16 ounces) salsa verde
·
1/2
cup sour cream
·
1/4
cup cilantro leaves and tender stems, chopped, plus more for serving
·
2
cups shredded cooked chicken
·
1
cup shredded cheddar, Monterey Jack or Mexican cheese blend
·
6
(6-inch) flour or corn tortillas
Instructions
·
Make Sauce
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.
· Make Chicken Filling
Stir the shredded chicken and half of the
cheese into the sauce that has not been set aside.
·
To Finish
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.
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.
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