These creamy salsa verde chicken enchiladas are a perfect blend of tangy salsa verde, tender chicken, and creamy cheese all wrapped in a warm tortilla. They make a great weeknight dinner or a crowd-pleasing dish for gatherings.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup salsa verde
- 1 cup sour cream
- 1 can diced green chilies
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 12 small flour tortillas
- Salt and pepper to taste
Directions
- Preheat the oven to 375°F.
- In a large bowl, mix together the shredded chicken, salsa verde, sour cream, green chilies, Monterey Jack cheese, cheddar cheese, and cilantro.
- Season with salt and pepper to taste.
- Divide the chicken mixture evenly among the flour tortillas, roll them up, and place them seam side down in a greased baking dish.
- Top with extra salsa verde and cheese.
- Bake for 25-30 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
- Serve hot, garnished with additional cilantro.
- Enjoy!
