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cooked, shredded chicken
shredded monterrey jack cheese
salsa verde (i like herdez brand)
Preheat oven to 375 degrees.
Place chicken, 1/2 cup cheese and 1/2 cup salsa in a bowl. Stir to mix. Set aside.
Pour 1/2 cup of salsa into a 9 x 13 inch baking dish. Spread to cover the bottom.
Heat the oil in a small skillet over medium heat.
Briefly dip tortilla in oil for a few seconds to soften. Lay on a plate.
Spoon 2-3 T. chicken mixture in the center. Roll the enchilada and place in baking pan seam side down.
Repeat with the remaining tortillas. Placing each in baking dish in a single layer.
Pour the remaining salsa over the top of the enchiladas to cover.
Sprinkle the remaining cheese evenly over the top.
Bake uncovered for 20 minutes or until heated through and cheese is bubbly.
Serve topped with sour cream.