These enchiladas are a quick and tasty meal.
Salsa Verde Chicken and Cheese Enchiladas
Ingredients
2 cups cooked chicken, shredded
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese, shredded
1 1/2 cups salsa verde
1/2 cup sour cream
8 small flour or corn tortillas
Fresh cilantro, for garnish
Directions
Preheat oven to 375 and lightly grease a baking dish. Spread a thin layer of salsa verde on the bottom.
In a large bowl, mix chicken with garlic powder, cumin, salt and pepper. Fill each tortilla with chicken and a sprinkle of cheese, roll tightly and place seam-side down in the dish.
Stir sour cream into the remaining salsa verde until smooth. Pour evenly over the enchiladas. Top with the remaining cheese. Bake uncovered for 25 minutes, until hot and lightly golden on top. Garnish with fresh cilantro and serve warm.
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