Ingredients

The following ingredients have 12 Servings
  • 1 teaspoon butter
  • 12 corn tortillas
  • 1 1/2 cups cooked chicken
  • 1 cup Salsa Verde from a jar or can
  • 1 cup Mexican cheese blend (cheddar & monterey jack)
  • 2 tablespoons cilantro
  • 1 small tomato (died)
  • 1 tablespoon green onions/chives sliced
  • 1/2 ripe avocado (diced)
  • sour cream for serving

Instruction

  • Heat the over to 350 °F.
  • Butter the bottom of a 13" x 9" baking dish
  • Warm half the tortillas in the microwave about 30 seconds (wrapped in a paper towel)
  • Place about 2 tablespoons cooked chicken in each tortilla
  • Top chicken with one tablespoon salsa verde
  • Sprinkle with 1 tablespoon cheese blend
  • Sprinkle with about 1/2 teaspoon of cilantro
  • Wrap tortilla ends together, and repeat for rest of enchiladas
  • Pour remaining salsa verde over enchiladas and top with remaining cheese and green onions
  • Bake 110-15 minutes until heated through
  • Top with avocados and tomatoes
  • Serve with a spoon of sour cream on top.