Cheesy Chicken Enchiladas Verde
The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest!
Ingredients
1 jar (16 ounces) Pace® Salsa Verde
1.5 cups shredded cooked chicken
0.5 cup sour cream
1.5 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed
1.5 cups shredded cooked chicken
0.5 cup sour cream
1.5 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed
Instructions
Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.
Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Bake for 15 minutes. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Bake for 15 minutes. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Cheesy Chicken Enchiladas Verde
The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest!
Directions
Print
Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.
Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Bake for 15 minutes. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Ingredients
1 jar (16 ounces) Pace® Salsa Verde
1.5 cups shredded cooked chicken
0.5 cup sour cream
1.5 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed
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