Description
You’ll never make another enchilada recipe again after trying these flavorful, creamy, slightly spicy chicken enchiladas!
Ingredients
Scale
- 3 cups roasted salsa verde
- 1 cup sour cream
- 8oz cream cheese, softened
- 6 cups shredded chicken
- 1 cup grated sharp cheddar cheese
- 8-10 medium sized corn or flour tortillas
For topping: avocado, cilantro, green onions, extra salsa verde, lime slices, tortilla chips
Instructions
- Preheat oven to 350 degrees.
- In a large bowl whisk together the salsa and sour cream. Remove about 1/3 of the mixture and set aside.
- To the remaining sauce add the softened cream cheese and mix until smooth. Add the chicken and toss to combine well.
- In a 13×9 pan spread 1/2 of the reserved salsa/sour cream mixture only into the bottom of the pan. Place about 1/3-1/2 cup chicken mixture into each tortilla, roll up and place in pan. Repeat with remaining tortillas and filling (makes about 8-10 using medium sized tortillas). Spread the remaining salsa/sour cream mixture over top, making sure to get in between and all around each tortilla to prevent them sticking together.
- Sprinkle sharp cheddar on top. Place uncovered in the oven for 35-45 minutes until hot, bubbly and cheese is melted. Remove and let sit 5 minutes before serving.
- Top each enchilada with smashed avocado, cilantro, a squeeze of fresh lime, and lots of extra salsa verde!
Notes
You could use storebought salsa verde here, but homemade is just next.level.good. If you have the time, it is worth it! If you don’t make your own salsa, you may want to boost up the flavors by adding a squeeze of lime, some minced garlic, a pinch of salt, cumin and chili powder to your filling mixture.
To make this gluten free, be sure to use certified gluten free tortillas.