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Wednesday, July 18, 2018

Easy Salsa Verde Chicken Enchiladas


Servings 4

Prep Time: 10 mins
Cook Time: 30 mins
Homemade Salsa Verde makes these enchiladas super delicious

Dovetailing tip: This will be an easy meal to throw together since you have done some of the prep beforehand. Use the Salsa Verde you prepared for Meal 2. Use the shredded chicken from Meal 4.

1 teaspoon olive 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) corn or flour tortillas

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 is too spicy.

Set aside about 1 cup of the sauce for assembling the enchiladas.

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

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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