Creamy Salsa Verde Chicken Enchiladas

30 mins
Serves 1
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Directions

  1. 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.
  2. 2Grate in garlic and stir. Cook for another 30 seconds.
  3. 3Pour in salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove 1 cup of sauce and set aside.
  4. 4Add shredded chicken and half of the shredded cheese. Stir until combined.
  5. 5In a 9x13" baking dish, spread a light layer of enchilada sauce.
  6. 6Place 3 tbsp of chicken mixture in the center of each tortilla, add avocado (optional). Roll and place in baking dish.
  7. 7Pour remaining sauce over enchiladas, sprinkle with rest of cheese. Cover with foil and bake at 350°F for 20-30 minutes.
  8. 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