5 Ingredient Salsa Verde Chicken Enchiladas

  • 2 cups cooked, shredded chicken
  • 1 24 oz jar Mild Salsa Verde
  • 1 cup light sour cream (more for garnish)
  • 2 cups shredded mexican style cheese
  • 10-12 Flour/ Corn tortillas
  • Sliced onion, tomatoes and avocado for garnish (optional)
  1. Preheat oven to 400 degrees.
  2. Lightly spray a 9 x 13 baking pan with cooking spray.
  3. In medium size bowl, combine salsa verde and one cup of sour cream.
  4. Spread ¼ cup of salsa and sour cream mixture into baking dish.
  5. Place a scant ¼ cup shredded chicken into each flour tortilla and top with several tablespoons of grated cheese.
  6. Roll and place in pan.
  7. Pour remaining salsa/sour cream mixture over prepared tortillas.
  8. Cover with foil and bake for 40 minutes or until center is bubbly.
  9. Remove foil, top with remaining cheese and bake an additional 5 minutes.
  10. Serve with sour cream, avocado and all your favorite mexican condiments!

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