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Salsa Verde Chicken Enchiladas

 This recipe I found on TikTok.. imagine that! ;) It comes from melissajorealrecipes.com

It was a win here so we are sharing it!

Salsa Verde Chicken Enchiladas 

INGREDIENTS

2 tbsp avocado oil

½ a white onion chopped

5 garlic cloves chopped

1 jalapeno seeded & chopped

½ tbsp chicken seasoning

1 tsp adobo seasoning 

2 16 oz jars salsa verde

1 lime juiced

8 oz sour cream

4 tbsp chopped fresh cilantro divided

1 rotisserie chicken shredded

15 - 17 Flour fajita size tortillas I used 16 tortillas total

16 oz freshly shredded whole milk mozzarella


INSTRUCTIONS

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.


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.


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.


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.


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. If you like your cheese a little more brown, turn on your broiler function for a minute or two. Enjoy!

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