Salsa Verde Chicken Enchiladas
You Will Need
- 2 teaspoons Extravagonzo Roasted Garlic Culinary Oil
- 2 teaspoons minced Catch a Fire Jalapeno Garlic
- 2 cups Salsa Verde Ranchera Salsa
- 1/2 cup sour cream
- 2 cups shredded cooked chicken
- 1/2 cup shredded cheddar or Monterey jack cheese
- 1/4 cup chopped fresh cilantro
- 6 six-inch flour tortillas
Directions
- Heat oven to 350 degrees F.
- Heat a large skillet over medium heat, add Extravagonzo Roasted Garlic Culinary Oil then cook Catch a Fire Jalapeno Garlic for 30 seconds. Add Salsa Verde Ranchera Salsa and heat through. Remove from heat the stir in sour cream, chicken, half of the cheese and half of the cilantro.
- Reserve 1 cup of sauce for the top of the enchiladas. Add 2-3 tablespoons of the reserved sauce to the bottom of a 9-inch x 9-inch baking dish.
- Add about 3 tablespoons of the chicken to the center of each tortilla and roll, placing seam-side down in the dish. Cover with reserved sauce and cheese. Bake about 20 minutes until heated through and the cheese is melted on top. Top with remaining cilantro and serve.
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