Easy Salsa Verde Chicken Enchiladas

Name: Easy Salsa Verde Chicken Enchiladas
Cuisine: Mexican, Latin American, American
Ingredients: 1/2 tbsp Butter; 1 tbsp @getgraza Sizzle; 1/2 cup yellow onion, diced; 1 jalapeño, diced (remove seeds for less spice); 4-5 cloves garlic, grated; Salt and pepper, to taste; Cumin, to taste; 3.5-4 cups salsa verde, to taste (I use @lavictoriabrand medium); 1 cup sour cream; 1/4 cup cilantro, chopped; Juice from 1 lime, to taste; 1 rotisserie chicken, shredded; 4 oz Monterrey jack cheese, freshly shredded; 4 oz white cheddar cheese, freshly shredded; 8 flour tortillas (can sub corn); 1-2 avocados, cubed (optional); Sour Cream

8 steps

I love red enchiladas, don’t get me wrong, but there’s something about a creamy green enchilada that has my heart. Let me know if you make these!

Updated at: Fri, 07 Jun 2024 21:36:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories726.1 kcal (36%)

Total Fat42.6 g (61%)

Carbs41.2 g (16%)

Sugars9.3 g (10%)

Protein42.4 g (85%)

Sodium2771.9 mg (139%)

Fiber5.1 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

½ Tbspbutter

1 Tbspextra virgin olive oil

½ cupyellow onion

diced

1jalapeño

diced, remove seeds for less spice

4 clovesgarlic

3 ½ cupssalsa verde

to taste, I use @lavictoriabrand medium

1 cupsour cream

¼ cupcilantro

4 ozMonterrey jack cheese

freshly shredded

4 ozwhite cheddar cheese

Garnish

sour cream

Instructions

Step 1

1. Preheat oven to 350F

Step 2

2. In a large sauce pan, melt your butter and olive oil over med-low heat. Add in your onion and jalapeño, followed by your salt, pepper, and cumin. Stir and saute for 5-6 minutes. Grate in your garlic and stir. Cook for another 30 seconds.

Step 3

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.

Step 4

4. Add in your shredded chicken and half of your shredded cheese. Stir until combined.

Step 5

5. In a 9x13” baking dish, spread a light layer of your enchilada sauce.

Step 6

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.

Step 7

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 cheesy is bubbly (can finish under the broiler).

Step 8

8. Serve with sour cream, cilantro, and a lime wedge. Enjoy!

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