Creamy Salsa Verde Chicken Enchiladas
Directions
- 1Preheat oven to 350F
- 2In a large saucepan, melt butter and olive oil over med-low heat. Add diced onion and jalapeño, salt, pepper, and cumin. Sauté for 5-6 minutes.
- 3Grate garlic into the pan and stir. Cook for another 30 seconds.
- 4Pour in salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasonings as needed. Remove 1 cup of sauce and set aside.
- 5Add shredded chicken and half the cheese. Stir until combined.
- 6Spread a light layer of enchilada sauce in a 9x13" baking dish.
- 7Place 3 tablespoons of chicken mixture into each tortilla. Add cubed avocado (optional). Roll and place in baking dish.
- 8Pour the remaining enchilada sauce over the rolled enchiladas.
- 9Sprinkle with remaining cheese. Cover with foil and bake for 20-30 minutes.
- 10Remove foil and finish baking until cheese is melted and bubbly.
- 11Serve with sour cream, cilantro, and a lime wedge.
Ingredients
- 0.5 tbsp butter
- 0.5 tbsp olive oil
- 0.5 cup yellow onion
- 1 jalapeño
- 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 saucepan9x13" baking dishgrater
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