Easy Enchiladas Verdes
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- 4 c
- cooked, shredded chicken
- 1 c
- shredded monterrey jack cheese
- 3 c
- salsa verde (i like herdez brand)
- corn tortillas(6 in.)
- 2 Tbsp
- 6 Tbsp
- sour cream
1Preheat oven to 375 degrees.
2Place chicken, 1/2 cup cheese and 1/2 cup salsa in a bowl. Stir to mix. Set aside.
3Pour 1/2 cup of salsa into a 9 x 13 inch baking dish. Spread to cover the bottom.
4Heat the oil in a small skillet over medium heat.
5Briefly dip tortilla in oil for a few seconds to soften. Lay on a plate.
6Spoon 2-3 T. chicken mixture in the center. Roll the enchilada and place in baking pan seam side down.
7Repeat with the remaining tortillas. Placing each in baking dish in a single layer.
8Pour the remaining salsa over the top of the enchiladas to cover.
9Sprinkle the remaining cheese evenly over the top.
10Bake uncovered for 20 minutes or until heated through and cheese is bubbly.
11Serve topped with sour cream.