Description
Warm and tasty chicken enchiladas with a creamy salsa verde sauce and a hint of cilantro.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 cup salsa verde
- 1 cup sour cream
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1/4 cup chopped cilantro
- 8–10 corn or flour tortillas
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine shredded chicken, salsa verde, sour cream, and half of the cheese.
- Warm the tortillas in a skillet to make them more pliable.
- Spoon a portion of the chicken mixture onto each tortilla, then roll them up and place seam-side down in a baking dish.
- Pour any remaining salsa verde over the top and sprinkle with the remaining cheese.
- Bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
Notes
For added flavor, serve with lime wedges, chopped onion, or sliced avocado on the side. Enchiladas can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg