- 3 cups shredded cooked chicken
- 1 cup sour cream
- 2 jars, 16oz.) salsa verde, divided
- Kosher salt and freshly ground black pepper
- 12 small (4-inch) corn tortillas
- 2 cups shredded Monterey Jack Cheese, divided
Preparation time 30mins
Cooking time 60mins
Preheat oven to 350F. Place the cooked chicken in a medium mixing bowl. Add the sour cream and 1 cup of the salsa verde and toss to evenly coat. Season with salt/pepper. Set aside.
Evenly spread 1 cup of the remaining salsa verde over the bottom of a 9 x 13-inch baking dish. Warm the corn tortillas according to the package directions. In the center of each tortilla, place 1/12 of the chicken mixture (about 2 generous spoonfuls), sprinkle with a generous pinch of the cheese and roll the tortilla to enclose the filling. Place the enchilada sean-side down in the pan. Repeat with the remaining tortillas. Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese. Bake uncovered until the cheese is melted and bubbly on top; about 30 minutes. Serve hot.
Cooking tip: In order to make the tortillas pliable enough to roll; warm them. Warm corn tortillas on a ungreased skillet over medium-high heat for 10 seconds on each side or by wrapping up 4-6 tortillas between 2 damp paper towels and microwaving for 30 seconds.