Cheesy Chicken Enchiladas Verde
The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest!
Ingredients
1 jar (16 ounces) Pace® Salsa Verde
1.5 cups shredded cooked chicken
0.5 cup sour cream
1.5 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed
1.5 cups shredded cooked chicken
0.5 cup sour cream
1.5 cups shredded Cheddar Jack cheese (about 6 ounces)
8 corn tortilla or flour tortillas (6-inch), warmed
Instructions
Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.
Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Bake for 15 minutes. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.
Bake for 15 minutes. Sprinkle with the remaining cheese.
Bake for 5 minutes or until the cheese is melted.
Cheesy Chicken Enchiladas Verde
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The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest!
Instructions
Set the oven to 375°F. Spread 1/2 cup salsa in an 11x8x2-inch baking dish.Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla. Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.Bake for 15 minutes. Sprinkle with the remaining cheese.Bake for 5 minutes or until the cheese is melted.
Ingredients
1 jar (16 ounces) Pace® Salsa Verde1.5 cups shredded cooked chicken0.5 cup sour cream1.5 cups shredded Cheddar Jack cheese (about 6 ounces)8 corn tortilla or flour tortillas (6-inch), warmed
