These delicious chicken and cheese-filled Enchiladas are outstanding smothered in our superb Salsa Verde.

Green Enchiladas

Green Enchiladas
Serves: 5
  • 2 Cups basic Salsa Verde; *
  • 1 Cup sour cream
  • 10 flour or corn tortillas; **
  • 3 Cups cooked chicken; shredded
  • 1 Cup Monterey Jack cheese; shredded
  • sour cream
  1. * See Salsa Verde for recipe.
  2. ** Tortillas should be 6-inches in diameter and should be warm.
  3. Prepare basic green sauce and stir in the 1 cup of sour cream.
  4. Heat oven to 350 degrees F.
  5. Dip each tortilla into the sauce to coat both sides.
  6. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up.
  7. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish.
  8. Pour remaining sauce over enchiladas and sprinkle with the cheese.
  9. Bake, uncovered, until cheese is melted, about 15 minutes.
  10. Serve warm with sour cream.
Warm tortillas in the microwave, one at a time to soften. Usually 30 seconds will do the trick, depending on your microwave.

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