Ingredients

The following ingredients have 4 Servings
  • 1 Rotisserie chicken (shredded (or 4 cooked chicken breasts shredded))
  • 2 Cup of shredded Mexican Cheese
  • 1/2 Red Onion (diced)
  • 1/4 Cup of Cilantro Chopped
  • 2 Teaspoons of Olive Oil
  • 1/2 Cup of Sour Cream
  • 2 cups Salsa Verde
  • 7-8 Flour Tortillas (or corn for gluten free)
  • 1 Chopped Tomato
  • Chopped Cilantro
  • Red Onion diced

Instruction

  • Preheat Oven to 350 Degrees Fahrenheit
  • Heat olive oil in a big mouth sauté pan over medium heat
  • Add the diced red onion and cilantro. Cook until they both soften. 2-3 minutes
  • Pour in the salsa verde and let it simmer for 2 minutes
  • Add the sour cream and mix well
  • Reserve 1 cup of this sauce for the top <---- DON'T FORGET THIS STEP
  • To the remaining sauce, add in the shredded chicken and mix until all the chicken is coated in the sauce
  • To assemble the enchiladas: Grab a tortilla and fill it with 1/4 Cup of the chicken and about 1 tb (or more) or the shredded cheese. Roll it up like a tobacco and place it seam down on a large casserole pan. Continue until the pan is full
  • Cover with the reserved sauce and shredded cheese
  • Bake uncovered for 20 minutes or until the cheese is melted and the top is bubbly
  • Garnish with the onions, cilantro, and tomato
  • Enjoy!