The salsa verde in this recipe brings the bright flavor of tomatillo to make these cheesy enchiladas stand out from the rest!
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.
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.
It’s very good and my family REALLY loved them! 100% recommend 😗✌🏼
Yummy and delicious
Good day, this recipe is a must try. I enjoyed eating this meal. I think this recipe has too much cheese however I enjoyed every bite. This was my first time trying Salsa Verde medium heat and the flavoring wasn’t too hot the taste was just right. Please enjoy with your family. I hope many people try this recipe you’ll enjoy every bite. Yours truly Missy Lamb.
So quick and easy to make! My son asked why I never made these before- so will definitely be making again, soon.
Made recipe as is lots of flavor .. husband couldnt stop eating them telling me over and over these are better than any mexican restaurant enchiladas we have ever had .. that i could start up my own food cart selling them . So i guess that means he LOVED THEM Thank you for sharing this recipe
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.