Salsa Verde Chicken Enchiladas
Our family has enjoyed the same chicken enchilada recipe for years, however I ended up making this because I did not have all the ingredients for our usual recipe. I adapted this recipe (majorly adapted it), and so it is essentially original. I make my enchiladas into a casserole to save time and work. Word on the street...these are pretty spicy. Tame with sour cream and lettuce. Give them a try...for variety's sake, I do not think you will be disappointed.
Salsa Verde Chicken Enchiladas
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Ingredients
- 4 chicken breasts, cooked and shredded
- 16 oz pepper jack cheese, shredded (4 c.)
- 28 oz salsa verde (I used 4 small 7 oz. cans since they were most economical)
- 12 corn tortillas
- 1 bunch fresh cilantro, chopped finely
Instructions
- Combine the chicken, 1 1/2 c shredded cheese, and 3/4 c salsa verde and cilantro in a bowl.
- In a 9x13 baking dish, pour 3/4 c salsa in the bottom.
- Line the bottom with six tortillas.
- Layer the chicken mixture on top.
- Layer the remaining 6 tortillas on top of the chicken mixture.
- Pour the remaining salsa verde on top.
- Top with the remaining cheese (I added a sprinkle of cheddar on top).
- Cover with foil.
- Bake at 400 degrees for 30 minutes until heated through.
- Remove foil and bake for an additional 5 minutes until the cheese is bubbly.
Serves 6-8.
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Garnish with shredded lettuce, cheese and sour cream. Make some fresh guacamole and salsa and enjoy with a bag of your favorite corn chips.
Feel free to cut out some spice by using a Mexican blend cheese, cheddar, etc. These can be made a day ahead and refrigerated until ready to bake.
-Rach
Sounds yummy!
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