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Chicken Enchiladas Verdes

Name: Chicken Enchiladas Verdes
Total time: 45 min
Ingredients: 8 corn tortillas; 2 cups shredded cooked chicken; 1 cup salsa verde; 1 cup shredded Monterey Jack cheese; 1/2 cup sour cream; 1/4 cup chopped cilantro; 1 tablespoon olive oil; 1/2 teaspoon cumin; 1/2 teaspoon garlic powder

45 min 585 kcal par portion Moyen

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Ingrédients

4 Portions

corn tortillas8 pieces
shredded cooked chicken2 cups
salsa verde1 cup
shredded Monterey Jack cheese1 cup
sour cream0,5 cup
chopped cilantro0,25 cup
olive oil1 tablespoon
cumin0,5 teaspoon
garlic powder0,5 teaspoon

Instructions

1
Preheat your oven to 350°F (175°C).
2
In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, cumin, and garlic powder. Stir to combine and cook for 2-3 minutes until heated through.
3
Warm the corn tortillas in a microwave or on a skillet to make them pliable.
4
Spread a thin layer of salsa verde on the bottom of a baking dish.
5
Fill each tortilla with a portion of the chicken mixture and a sprinkle of Monterey Jack cheese. Roll up the tortillas and place them seam-side down in the baking dish.
6
Pour the remaining salsa verde over the enchiladas and sprinkle with the remaining cheese.
7
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
8
Remove from the oven and let cool slightly. Top with sour cream and chopped cilantro before serving.