Salsa Verde Enchiladas


Salsa Verde Enchiladas

Salsa Verde Enchiladas

Ingredients
  • 2 cups shredded chicken (rotisserie chicken works well here)
  • 1 cup sour cream
  • 2 tablespoons Old El Paso™ taco seasoning mix (from a 1 oz package)
  • ¾ cup salsa verde, divided
  • 8 corn tortillas (flour tortillas can be used as well)
  • 4 roma or plum tomatoes, seeded and chopped
  • ¼ cup chopped cilantro
  • 2 cups shredded Monterey Jack or cheddar cheese
  • Toppings: sour cream, guacamole, salsa
 Instructions
  • Preheat oven to 400 degrees.
  • In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining ½ cup salsa verde. Mix together and set aside.
  • Spread ¼ cup of the salsa verde on the bottom of an 8×8 square baking dish.
  • Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with ½ of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
  • If freezing, wrap with saran wrap and then foil and freeze.
  • Bake for 20 minutes or until enchiladas are hot and bubbly.
  • Cut into squares and add your favorite toppings such as sour cream, guacamole, and salsa.

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