Chicken Enchiladas Verdes

Ingredients

• •2 cups shredded cooked chicken
• •2 cups green salsa
• •8 corn tortillas
• •2 cups shredded Monterey Jack cheese
• •1 cup sour cream
• •1/2 cup Mexican crema or heavy cream
• •1/2 cup diced onion
• •1/4 cup chopped fresh cilantro
• •1 teaspoon cumin
• •to taste Salt and pepper

Directions

1. 1Preheat oven to 350°F. Mix sour cream, crema, green salsa, cumin, salt, and pepper in a bowl.
2. 2Combine shredded chicken with half the sauce mixture and diced onion in another bowl.
3. 3Warm tortillas and fill each with 3-4 tablespoons of chicken mixture. Roll tightly and place seam-side down in a greased 9x13 baking dish.
4. 4Pour remaining sauce over enchiladas and sprinkle shredded cheese on top.
5. 5Bake for 25-30 minutes until cheese is melted and bubbly.
6. 6Garnish with fresh cilantro before serving.

💡 Warm corn tortillas before rolling enchiladas verdes; cold tortillas crack under salsa and release filling into the baking dish.

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