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Salsa Verde Chicken Enchiladas
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Source: inspiredtaste.net
| 2 teaspoons | olive oil |
| 2 teaspoons | minced garlic |
| 1 teaspoon | finely grated lime zest |
| 2 cups Mexican salsa verde See homemade recipe! Or you can buy :( | |
| 1/2 cup | sour cream |
| 2 cups | shredded cooked chicken |
| 1/2 cup | shredded cheddar or Monterey jack cheese |
| 1/4 cup | chopped fresh cilantro |
6 six-inch flour tortillas
Heat oven to 350 degrees F.
Heat a large skillet over medium heat, add olive oil then cook garlic and lime zest for 30 seconds.
Add salsa verde and heat through.
Remove from heat the stir in sour cream, chicken, half of the cheese and half of the cilantro.
Reserve 1 cup of sauce for the top of the enchiladas. Add 2-3 tablespoons of the reserved sauce to the bottom of a 9-inch x 9-inch baking dish.
Add about 3 tablespoons of the chicken to the center of each tortilla and roll, placing seam-side down in the dish. Cover with reserved sauce and cheese. Bake about 20 minutes until heated through and the cheese is melted on top. Top with remaining cilantro and serve.
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