Salsa Verde Enchiladas
My sons love when I make enchiladas! Just like most kids there used to having red enchiladas, so I decided to give them a little treat and make them salsa verde enchiladas! The first thing they said of course was “why are they green?” to which I replied “just try it!”. Once they tried the green enchiladas that's all she wrote they want nothing but the green mean machine chiladas everytime! These enchiladas have a creamy, slightly tangy flavor, flavored with fresh lime, cilantro, and salsa verde. And I made them quick and easy, but I didn't sacrifice the flavor! I used rotisserie chicken, the best jar of salsa verde that tastes so fresh, and boom, the most delicious salsa verde enchiladas you're going to find, right here in this blog! Are you ready? Let's make it!
Ingredients
- 2 tbspavocado oil
- ½a white onion (chopped)
- 5garlic cloves (chopped)
- 1jalapeno (seeded & chopped)
- ½ tbspchicken seasoning
- 1 tspadobo seasoning
- 216 oz jars salsa verde
- 1lime (juiced)
- 8 ozsour cream
- 4 tbspchopped fresh cilantro (divided)
- 1rotisserie chicken (shredded)
- 15flour fajita size tortillas (i used 16 tortillas total)
- 16 ozfreshly shredded whole milk mozzarella
Directions
- 1
In a pan, heat up some avocado oil. Then, add in onion, garlic, jalapeno, chicken seasoning, and adobo. Saute that on a medium heat for 5 - 7 minutes.
- 2
Next, pour in both jars or salsa verde and the lime juice. Give that a stir and bring the pan to a boil. Once it comes to a boil, drop the heat to low, and add in the sour cream. Make sure the heat is low and stir the sour cream in until everything is incorporated. Let that simmer on low for 3 - 5 minutes. Then, sprinkle in 2 tbsp chopped fresh cilantro and stir that in. Now, take a ladle and scoop that creamy mixture into a measuring cup until you get two cups. Set the two cups of that creamy mixture aside for later.
- 3
In the pan with the remaining creamy mixture, add in the shredded rotisserie chicken and fold that in until fully incorporated. Once that's fully incorporated remove it from the heat and set it aside.
- 4
Now it is time to assemble the enchiladas! Grease a large baking dish (I used 1 large baking dish and 1 smaller square baking dish because) and pour just a few tbsp of the creamy mixture from the set aside two cups into the bottom of the baking dishes. Spread that out so it's in a very thin layer in the bottom of the baking dish. Now take a tortilla and add a heaping spoonful of the creamy chicken mixture and top the chicken mixture with a little shredded mozzarella (I ended up using about 8 oz total of cheese in the enchiladas and 8 oz for the top). Roll it up and place it seam side down in the baking dish. Repeat that process until you have used all of the chicken mixture (I ended up making a total of 16 enchiladas). Once you have filled and arranged all of your enchiladas in the baking dish, pour the set aside creamy mixture from the measuring cup evenly over the top of the enchiladas. Then, sprinkle the remaining shredded mozzarella cheese evenly over the top. Lastly, sprinkle 2 tbsp of chopped fresh cilantro over the top of the enchiladas.
- 5
Cover both baking dishes with aluminum foil and bake them in the oven at 375°F for 25 minutes covered and about 10 minutes uncovered or until it's hot and bubbly. Enjoy!