This recipe was an incredible hit in our test kitchen! Try it and let us know how YOU liked it!
1 cup light sour cream
1 cup salsa verde (we tested with Pace brand)
1 small onion, chopped
2 cloves garlic (or a tsp jarred), minced
2 tsp canola oil
3 cups shredded cooked white meat chicken (**see below)
1 (4 ounce) can mild chopped green chiles, drained
1 1/2 cups shredded monterey jack mix (grate your own to save $ and preservatives)
6 (6 inch) flour tortillas
Preheat oven to 350 degrees F.
Mix sour cream and salsa until well blended. In a very large skillet over medium, heat canola oil until hot (but not smoking), about 1-2 minutes). Add onions and garlic to the skillet and cook 4 to 5 minutes. Stir in chicken, 1 cup sour cream mixture, chiles and 1/2 cup cheese. This is your filling.
Divide the filling between the 6 tortillas, roll up and place, seam-sides down, in a large baking dish sprayed with cooking spray. Top with remaining salsa and sour cream mixture, and cheese. Cover.
Bake 15 to 20 minutes or until heated through. Uncover and bake an additional 5 minutes, or until cheese is a bit bubbly.
** Chicken Preparation Suggestion:
Sprinkle fajita seasoning over 1.5 pounds of white meat chicken. Heat 1 TBSP of canola oil in a pan over medium high heat. Add chicken and sear 3-4 minutes per side. Add 1 TBSP lime juice when you turn the chicken, or add it to the pan juices before you pour it over the shredded meat. Cover the pan with a tight fitting lid. Remove pan from the heat and let it sit for 20 minutes. Use 2 forks to shred the chicken in a bowl, then pour the pan juices over the shredded chicken. You can wipe the pan and used that to make the enchilada filling above.
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