Description
A comforting recipe featuring tender chicken, zesty green chiles, and creamy salsa verde all wrapped in warm tortillas.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can green chiles, chopped
- 1 cup sour cream
- 1 cup salsa verde
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 8-10 corn tortillas
- Salt and pepper to taste
- Olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the shredded chicken, green chiles, sour cream, salsa verde, and half of the cheese. Season with salt and pepper to taste.
- Warm the tortillas in a skillet or microwave to make them pliable.
- Spoon a portion of the chicken mixture onto each tortilla, roll them up, and place them seam-side down in a greased baking dish.
- Pour any remaining salsa verde over the top and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes or until bubbly and cheese is melted.
Notes
Let the enchiladas rest for a few minutes before serving to allow the flavors to settle.
