Creamy Salsa Verde Chicken Enchiladas

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

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 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 melted and bubbly (can finish under the broiler).

Step 8

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