Creamy Salsa Verde Chicken Enchiladas
Directions
- 1In a large saucepan, melt butter and olive oil over med-low heat. Add onion and jalapeno, then salt, pepper, and cumin. Saute for 5-6 minutes.
- 2Grate in garlic and stir. Cook for another 30 seconds.
- 3Pour in salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove 1 cup of sauce and set aside.
- 4Add shredded chicken and half of the shredded cheese. Stir until combined.
- 5In a 9x13" baking dish, spread a light layer of enchilada sauce.
- 6Place 3 tbsp of chicken mixture in the center of each tortilla, add avocado (optional). Roll and place in baking dish.
- 7Pour remaining sauce over enchiladas, sprinkle with rest of cheese. Cover with foil and bake at 350°F for 20-30 minutes.
- 8Remove foil, finish baking until cheese is melted and bubbly. Serve with sour cream, cilantro, and lime wedge.
Ingredients
- 0.5 tbsp butter
- 0.5 tbsp olive oil
- 0.5 cup yellow onion
- 1 jalapeno
- 4 cloves garlic
- 0 salt
- 0 pepper
- 0 cumin
- 3.5 cups salsa verde
- 1 cup sour cream
- 0.25 cup cilantro
- 1 lime
- 1 rotisserie chicken
- 4 oz Monterrey jack cheese
- 4 oz white cheddar cheese
- 8 flour tortillas
- 1 avocado
Equipment
large saucepangrater9x13" baking dishwooden spoonaluminum foil
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