Easy Salsa Verde Chicken Enchiladas | Heres Your Bite
Easy Salsa Verde Chicken Enchiladas
20 mins prepServes 6
A creamy green enchilada recipe, perfect for a satisfying dinner. These enchiladas feature a homemade salsa verde sauce with shredded rotisserie chicken and two types of cheese, all baked to bubbly perfection.
1. Preheat oven to 350F.
2. In a large saucepan, melt your butter and olive oil over medium-low heat. Add in your onion and jalapeño, followed by your salt, pepper, and cumin. Stir and sauté for 5-6 minutes. Grate in your garlic and stir. Cook for another 30 seconds.
3. Pour in your salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove a little more than 1 cup of sauce and set aside.
4. Add in your shredded chicken and half of your shredded cheese to the saucepan. Stir until combined.
5. In a 9x13” baking dish, spread a light layer of your enchilada sauce.
6. Place about 3 tablespoons of your chicken mixture in the center of your tortillas, followed by your cubed avocado, to taste. Roll and place in your baking dish.
7. Once your enchiladas are rolled, pour the remainder of your enchilada sauce over the top. Sprinkle the rest of your cheese, cover with foil, and bake for 20-30 minutes. Remove foil and finish baking until the cheese is bubbly (can finish under the broiler).
8. Serve with sour cream, cilantro, and a lime wedge. Enjoy!
