Easy Salsa Verde Chicken Enchiladas

Easy Salsa Verde Chicken Enchiladas - Delicious creamy chicken enchiladas baked with a delicious salsa verde sauce. I used store bought chicken to save time

Prep Time 15

Cook Time 20

Total Time 35

Servings -5 Servings

Calories 788kcal

Ingredients

1 Rotisserie chicken shredded (or 4 cooked chicken breasts shredded)
2 Cup Shredded Mexican Cheese
1/2 Red Onion diced
1/4 Cup Cilantro Chopped
2 Teaspoons Olive Oil
1/2 Cup Sour Cream
2 cups Salsa Verde
7-8 Flour Tortillas or corn for gluten free

Garnish (optional)

1 Chopped Tomato
Chopped Cilantro
Red Onion diced

US Customary - Metric

Instructions

Preheat Oven to 350 Degrees Fahrenheit
Heat olive oil in a big mouth sauté pan over medium heat
Add the diced red onion and cilantro. Cook until they both soften. 2-3 minutes
Pour in the salsa verde and let it simmer for 2 minutes
Add the sour cream and mix well
Reserve 1 cup of this sauce for the top <---- DON'T FORGET THIS STEP
To the remaining sauce, add in the shredded chicken and mix until all the chicken is coated in the sauce
To assemble the enchiladas: Grab a tortilla and fill it with 1/4 Cup of the chicken and about 1 tb (or more) or the shredded cheese. Roll it up like a tobacco and place it seam down on a large casserole pan. Continue until the pan is full
Cover with the reserved sauce and shredded cheese
Bake uncovered for 20 minutes or until the cheese is melted and the top is bubbly
Garnish with the onions, cilantro, and tomato
Enjoy!

Nutrition