Salsa Verde Chicken Enchiladas
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This recipe uses a pre-cooked rotisserie chicken making it perfect for a weeknight meal. Quick and easy and so delicious with our Salsa Verde Simmer Sauce.
Ingredients
- 4 cups shredded rotisserie chicken
- 1 jar Sutter Buttes Salsa Verde Simmer Sauce, divided
- 1/2 cup chopped fresh cilantro
- 3 cups shredded Monterey Jack Cheese, divided
- Sutter Buttes Himalayan Pink Salt and black pepper to taste
- 8 (8-inch) flour tortillas, warmed
- 1/4 cup sour cream
Directions
- Preheat the oven to 375 degrees.
- Grease a 9" x 11" baking dish and set aside.
- In a large bowl combine shredded chicken, 1/3 cup Salsa Verde and cilantro.
- Stir in 1 1/2 cup shredded cheese and season with salt and pepper to taste.
To assemble enchiladas
- Lay tortilla on flat surface and spoon 1/2 - 2/4 cup of chicken mixture into the center.
- Roll tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas.
- Top enchiladas with the rest of the salsa verde and remaining shredded cheese.
- Bake in pre-heated for for 35-40 minutes, until bubbly.
- Serve immediately, topped with dollops of sour cream and shredded lettuce on the side.
Serves 4