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Cheesy chicken enchiladas with a creamy salsa verde
Hi! My name is Melissa Saavedra and I love everything there is about food! Join me as I share some of my favorite recipes.
This dish is a crowd pleaser. Super easy, economical and delicious. I have chosen for the flavors to be tangy instead of spicy, but if you want more heat, go for the medium or hot salsa verde! If you make it, please tag me on Facebook so I can see your version. I hope you enjoy!
Cheesy chicken enchiladas with a creamy salsa verde
INGREDIENTS
1 grocery store rotisserie chicken
1 pkg of 10 inch tortillas
I can mild green chilies
1 jar of mild salsa verde
1 8oz sour cream
1 16oz sour cream
4 cups of Colby Jack shredded cheese
9×13 dish
Preheat your oven to 375 degrees. Grease your dish with cooking spray. Next you want to take out the bones from your chicken making sure you get all the little ones too. I usually shred as I am boning. After that, you are going to add the green chilies, 8oz sour cream and 1 1/2 cups of the cheese to the chicken. Mix well. Whisk the jar of salsa and the 16oz sour cream together until you have a sauce. Pour about a 1/2 of a cup of sauce into the baking dish. Now here’s the only tricky part to this recipe. It’s rolling the tortilla and a 1/2 cup of the chicken mixture. With both hands, you want to fold in the sides with your middle and ring fingers while using your thumbs to roll the bottom part over the sides until your roll is complete. Place seam side down into the pan until you have eight. Pour the rest of the sauce until all are completely covered and top with remaining cheese. Bake for 30-35 minutes or until golden brown.
