Chicken Enchiladas Verdes
Ingredients
2 jars salsa verde (12 oz. per jar)
12 ounces rotisserie chicken (shredded, about 3 cups)
1/3 cup sour cream
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon garlic powder
1 cup shredded Mexican style cheese (for filling)
12 soft corn tortillas (6-inch diameter)
1 cup shredded Mexican style cheese (for topping)
cilantro (finely chopped, optional, for garnish)
Directions
Preheat oven to 350°F.
Spoon 1/2 cup of salsa verde into the bottom of a 9×13-inch casserole dish. (Reserve remaining salsa.) Set aside.
Place shredded chicken, sour cream, cumin, coriander, garlic powder, and shredded cheese in a mixing bowl. Mix with a rubber spatula to combine.
Place a few corn tortillas on a plate and warm in microwave for 20-30 seconds, until pliable. Repeat with remaining tortillas.
Spoon about 1/4 cup of chicken and cheese mixture into the center of a tortilla. Gently roll the enchilada and place it seam-side down in the sauced casserole dish. Repeat with remaining tortillas and filling.
Pour and spread remaining salsa verde evenly over rolled tortillas. Sprinkle shredded cheese over the top.
Cover dish with foil. Bake enchiladas for 20 minutes on the middle rack of oven.
Remove foil and continue baking 7-10 minutes, until edges are bubbling and cheese on top is slightly golden brown.
Allow enchiladas to rest for 10 minutes. Sprinkle with cilantro, if using, and serve.
