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23) Salsa Verde Chicken Enchiladas

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken breasts about 2 medium, cooked and shredded
  • 2 cups salsa verde store-bought or homemade
  • 8 –10 small flour or corn tortillas 6–8 if large
  • 1 cup shredded Monterey Jack or cheddar cheese divided
  • 1/2 cup sour cream or Greek yogurt
  • 1 small onion finely chopped (optional)
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Method
 

  1. Preheat oven to 375°F (190°C). Lightly oil a 9x13 baking dish.
  2. Sauté onion in olive oil until softened, then stir in shredded chicken, cumin, half the salsa verde, salt, and pepper; heat through.
  3. Spoon chicken mixture down the center of each tortilla, add a little cheese, roll snugly, and place seam-side down in the dish.
  4. Mix remaining salsa verde with sour cream and pour evenly over the enchiladas; sprinkle with remaining cheese.
  5. Bake 18–22 minutes until bubbly and golden at the edges. Garnish with cilantro and lime before serving.