I don’t know about you, but this dish is right up my alley. Spicy, creamy, cheesy…what more can you ask for?! And, pretty simple to make. My kind of dinner for sure.
It’s been slightly chilly lately. And by slightly, I mean low 80s. Let’s not get crazy, this is southern California people. Anywho, being as deprived of cold weather as I am, I am taking full advantage of these “low” temperatures and making all my yummy, gooey, warm meals. Tonight, we tried out these Creamy Salsa Verde Chicken Enchiladas. Hubby gave it the thumbs up. Probably because he’ll never turn down a creamy cheesy dish. And who can blame him? It was delicious, just enough spice with a creamy sauce to mellow it out.
If you want to cut down on calories, I’d suggest using low fat sour cream, or even try greek yogurt instead. I haven’t tried this substitution, but if you do, let me know how it turns out! You can also cut down on the amount of cheese, because this dish packs enough flavor that you won’t even miss it!
- 3 cups cooked chicken, shredded
- 1/2 cup shredded cheddar cheese
- 12 corn tortillas
- 3 tsp olive oil
- 3 tsp garlic, crushed
- 2 cups salsa verde
- 1/2 cup sour cream
- 1/4 cup onion, chopped
- 1/4 cup fresh cilantro, chopped
- Heat oven to 350 degrees.
- Heat large skillet, add olive oil, onion, and garlic. Cook for 30 sec to a minute, until aromatic. Add salsa verde and cook on medium heat for 2-3 minutes. Remove from heat. Stir, sour cream, half of the cheddar cheese, and half of the cilantro. Set 1 cup of the sauce aside. Add shredded chicken to the remaining sauce.
- Add 1/2 cup of reserved sauce to bottom of a 8 x 11 baking pan.
- Add 2 tbsp of chicken filling to center of each tortilla and roll up. Place seam side down in baking pan. Repeat with the remaining tortillas.
- Cover enchiladas with the remaining 1/2 cup of reserved sauce and sprinkle with cheese. Bake for 20-25 minutes or until heated through and the cheese is melted on top.
- Top with remaining cilantro.
- Serve and enjoy!