Salsa Verde Enchiladas
- Reviews 1
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 3 cups cooked chicken, coarsely shredded
- 2 (16 ounce) jars salsa verde (such as Herdez brand)
- 1 teaspoon garlic powder
- 1⁄2 teaspoon salt
- 2 tablespoons lime juice (fresh)
- 1⁄4 cup cilantro leaf, chopped
- 16 corn tortillas
- 8 ounces sour cream (reduced-fat)
- 1⁄2 cup chicken broth
- 8 ounces monterey jack cheese, coarsely shredded
- lime wedge (garnish)
Directions
- Preheat oven to 350 degrees.
- Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
- Grease a 13" by 9" glass or ceramic baking dish and set aside.
- In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
- With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
- Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
- Serve with lime wedges.
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