These chicken enchiladas are a crowd pleaser and simple in a pinch! Try with our NEW Sonora Protein+ or Net Zero Tortillas for a meal that's *chef's kiss*.
Combine cooked shredded chicken, salsa verde, sour cream, cumin and cheese in a bowl. Working on a clean flat surface, fill tortillas with chicken mixture and roll tightly.
Line rolled enchiladas into a pan lightly brushed with olive oil. Brush enchiladas with olive oil. Top with more salsa verde and cheese. Bake at 375 for roughly 15 minutes. Remove and garnish with cilantro and lime. Serve hot.
Ingredients
Directions
Combine cooked shredded chicken, salsa verde, sour cream, cumin and cheese in a bowl. Working on a clean flat surface, fill tortillas with chicken mixture and roll tightly.
Line rolled enchiladas into a pan lightly brushed with olive oil. Brush enchiladas with olive oil. Top with more salsa verde and cheese. Bake at 375 for roughly 15 minutes. Remove and garnish with cilantro and lime. Serve hot.
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