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Cheesy Chicken Enchiladas Verde

Cheesy Chicken Enchiladas Verde

4.79
(34)

The salsa verde in this recipe brings the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!

serves 4 people

Ingredients

cost per recipe: $5.26

The price is determined by the national average.

  • 1

    jar (16 ounces) Pace® Garlic & Lime Verde Restaurant Style Salsa

  • 1 1/2

    cups shredded cooked chicken

  • 1/2

    cup sour cream

  • 1 1/2

    cups shredded Cheddar Jack cheese (about 6 ounces)

  • 8

    corn tortilla or flour tortillas (6-inch), warmed

view nutrition info

How to Make It

Set the oven to 375°F.  Spread 1/2 cup salsa in an 11x8x2-inch baking dish. Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla.  Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa. Bake for 15 minutes. Sprinkle with the remaining cheese. Bake for 5 minutes or until the cheese is melted.
Step 1

Set the oven to 375°F.  Spread 1/2 cup salsa in an 11x8x2-inch baking dish.

Step 2

Stir 1/4 cup salsa, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons chicken mixture down the center of each tortilla.  Roll up the tortillas around the filling and place seam-side down in the baking dish. Top with the remaining salsa.

Step 3

Bake for 15 minutes. Sprinkle with the remaining cheese.

Step 4

Bake for 5 minutes or until the cheese is melted.

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Made With
Pace® Garlic & Lime Verde Restaurant Style Salsa

Pace® Garlic & Lime Verde Restaurant Style Salsa

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Ratings & Reviews

(34)
  • Steven H.

    October 11, 2016

    Yummy

    When cooing the chicken for this recipe we like to put it in a slow cooker with a taco seasoning. The seasoning gives it extres flavor and the skos cooker makes it easy to shred.

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  • Coco G.

    April 18, 2016

    Love this, eat it bi-weekly

    I use 2 cups shredded chicken, plain greek yogurt instead of sour cream, and 12 corn tortillas. It all fits in a 6x9 casserole pan just perfectly. I love how simple these are and how relatively clean-eating they are. I've also used about half the cheese for the filling and no cheese on top and just as delicious! My 3 year old loves these. I make with mexican rice or mexican brown rice as a side.

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  • Kimmie1967

    November 17, 2015

    Very Good my family loved it

    My family loved this. Added Cream of Celery Soup and used a Rotisorie Chicken from the store. Very easy to make.

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  • Diva101

    December 19, 2014

    Recipe is easy and will make it again

    This recipe was quick and easy to fix. I did add some minced onion to it, Husband says he'll have it again and he's picky about what he eats...

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  • Linda B.

    March 3, 2014

    Tip

    This recipe was very easy, but I would run the tortilla's thru the water that you boil the chicken with so that they don't break. I don't care for canned chicken at all. Fresh is always better.

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