Creamy Salsa Verde Chicken Enchiladas

30 mins
Serves 6
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Directions

  1. 1Preheat oven to 350F
  2. 2Preheat oven to 350F
  3. 3Preheat oven to 350F
  4. 4In 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.
  5. 5In 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.
  6. 6In 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.
  7. 7Grate garlic into the pan and stir. Cook for another 30 seconds.
  8. 8Grate garlic into the pan and stir. Cook for another 30 seconds.
  9. 9Grate garlic into the pan and stir. Cook for another 30 seconds.
  10. 10Pour in salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasonings as needed. Remove 1 cup of sauce and set aside.
  11. 11Pour in salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasonings as needed. Remove 1 cup of sauce and set aside.
  12. 12Pour in salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasonings as needed. Remove 1 cup of sauce and set aside.
  13. 13Add shredded chicken and half the cheese. Stir until combined.
  14. 14Add shredded chicken and half the cheese. Stir until combined.
  15. 15Add shredded chicken and half the cheese. Stir until combined.
  16. 16Spread a light layer of enchilada sauce in a 9x13" baking dish.
  17. 17Spread a light layer of enchilada sauce in a 9x13" baking dish.
  18. 18Spread a light layer of enchilada sauce in a 9x13" baking dish.
  19. 19Place 3 tablespoons of chicken mixture into each tortilla. Add cubed avocado (optional). Roll and place in baking dish.
  20. 20Place 3 tablespoons of chicken mixture into each tortilla. Add cubed avocado (optional). Roll and place in baking dish.
  21. 21Place 3 tablespoons of chicken mixture into each tortilla. Add cubed avocado (optional). Roll and place in baking dish.
  22. 22Pour the remaining enchilada sauce over the rolled enchiladas.
  23. 23Pour the remaining enchilada sauce over the rolled enchiladas.
  24. 24Pour the remaining enchilada sauce over the rolled enchiladas.
  25. 25Sprinkle with remaining cheese. Cover with foil and bake for 20-30 minutes.
  26. 26Sprinkle with remaining cheese. Cover with foil and bake for 20-30 minutes.
  27. 27Sprinkle with remaining cheese. Cover with foil and bake for 20-30 minutes.
  28. 28Remove foil and finish baking until cheese is melted and bubbly.
  29. 29Remove foil and finish baking until cheese is melted and bubbly.
  30. 30Remove foil and finish baking until cheese is melted and bubbly.
  31. 31Serve with sour cream, cilantro, and a lime wedge.
  32. 32Serve with sour cream, cilantro, and a lime wedge.
  33. 33Serve with sour cream, cilantro, and a lime wedge.

Ingredients

  • 0.5 tbsp butter
  • 0.5 tbsp butter
  • 0.5 tbsp butter
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 tbsp olive oil
  • 0.5 cup yellow onion
  • 0.5 cup yellow onion
  • 0.5 cup yellow onion
  • 1 jalapeño
  • 1 jalapeño
  • 1 jalapeño
  • 4 cloves garlic
  • 4 cloves garlic
  • 4 cloves garlic
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 0 cumin
  • 0 cumin
  • 0 cumin
  • 3.5 cups salsa verde
  • 3.5 cups salsa verde
  • 3.5 cups salsa verde
  • 1 cup sour cream
  • 1 cup sour cream
  • 1 cup sour cream
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 0.25 cup cilantro
  • 1 lime
  • 1 lime
  • 1 lime
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 4 oz Monterrey jack cheese
  • 4 oz Monterrey jack cheese
  • 4 oz Monterrey jack cheese
  • 4 oz white cheddar cheese
  • 4 oz white cheddar cheese
  • 4 oz white cheddar cheese
  • 8 flour tortillas
  • 8 flour tortillas
  • 8 flour tortillas
  • 1 avocado
  • 1 avocado
  • 1 avocado

Equipment

large saucepan9x13" baking dishgrater