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Salsa Verde Chicken Enchiladas (Burritos) Recipe

   
 

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     Salsa Verde Chicken Enchiladas (Burritos)

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 tsp olive oil
2 tsp minced garlic
1 tsp finely grated lime zest
2 cups salsa verde
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- 6in. flour tortillas
 

Instructions
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.
Chicken- Shred store-bought rotisserie chicken or cook at home. To cook, season 1 pound of boneless, skinless chicken tenders with salt and pepper. Add 1 tablespoon of olive oil to a skillet over medium-high heat then add chicken and cook 2-3 minutes on each side until browned and cooked through. Remove from heat and use two forks to shred the chicken.


Originally Submitted
3/9/2012





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