Salsa Verde Chicken Enchiladas
This super easy and tasty enchilada recipe uses store bought salsa verde and rotisserie chicken!
Servings 10 Enchiladas
Calories 224kcal
Ingredients
- 2 cups cooked shredded chicken
- 1 24 oz jar Salsa Verde - we prefer the mild
- 1 cup sour cream - full fat or light
- 2 cups shredded mexican style cheese
- 10 flour tortillas
- Avocado, sour cream and cilantro for garnish if desired.
Instructions
- Preheat oven to 400 degrees.
- Lightly spray a 9 x 13 baking pan with cooking spray.
- In medium size bowl, combine salsa verde and one cup of sour cream.
- Spread 1/2 cup of salsa and sour cream mixture into baking dish and spread to cover the bottom.
- Place about 1/4 cup shredded chicken into each flour tortilla and top with several tablespoons of grated cheese. Roll them up and place in baking dish
- Pour remaining salsa/sour cream mixture over prepared tortillas.
- Cover with foil and bake for 30 minutes or until center is bubbly and hot.
- Remove foil, top with remaining cheese and bake an additional 5 minutes.
- Serve with sour cream, avocado and all your favorite mexican condiments!
Notes
Store any leftovers in the refrigerator for up to 3 days.
Freezing not recommended as the tortillas get quite mushy.
Nutrition
Calories: 224kcal | Carbohydrates: 17g | Protein: 12g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 707mg | Potassium: 151mg | Fiber: 1g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 0.2mg | Calcium: 327mg | Iron: 1mg