Recipe credit - Inspired Taste
www.inspiredtaste.net/11767/salsa-verde-chicken-enchiladas/

INGREDIENTS

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• ​1 teaspoon neutral flavored oil

• 2 garlic cloves, minced

• 2 cups (16 ounces) salsa verde, store-bought

• 1/2 cup sour cream

• 1/4 cup cilantro leaves and tender stems, chopped, plus more for serving

• 2 cups shredded cooked chicken

• 1 cup shredded cheddar, Monterey Jack or Mexican cheese blend

• 6 (6-inch) flour or corn tortillas (see notes)

INSTRUCTIONS

Step 1: Warm garlic in a little oil and stir in salsa verde. The salsa already has garlic added, but I love the extra spice from the extra garlic.

Step 2: Stir in sour cream and fresh cilantro to the salsa. It’s the sour cream that makes the sauce so creamy.

Step 3: Stir in shredded chicken and a handful of cheese. By adding the chicken to the warm sauce, it gets a head start on warming up. The chicken absorbs so much flavor. I could just stop here and eat the whole skillet!

Step 4: Fill tortillas with the chicken and sauce and roll up. So the sauce stays inside the tortillas, place the enchiladas seam-side down into a baking dish.

Step 5: Spread the remaining sauce over the enchiladas and top with cheese. I bake them in the oven until the cheese has melted and the sauce is nice and bubbly.

NUTRITION PER SERVING Calories 460 / Protein 33 g / Carbohydrate 31 g / Dietary Fiber 3 g / Total Sugars 7 g / Total Fat 23 g / Saturated Fat 11 g / Cholesterol 113 mg