This enchilada recipe is my favorite recipe ever. I love a good Mexican or Southwestern recipe and this one is so simple! The creamy salsa verde sauce is made with only 3 ingredients, it’s quick, easy, and so delicious! This is actually the very first recipe that I blogged… I wanted to share it again, for anyone who might have missed it the first time around. You seriously need to try it, it’ll change your life.
You can cook the chicken for this recipe however you’d like, my personal favorite is cooking it on low in a slow cooker. The chicken comes out so tender, perfect for shredding and using in recipes like this! And if you often cook with cilantro and other herbs, I recommend that you invest in a pair of herb scissors. They make herb chopping a breeze!
Sour Cream Salsa Verde Chicken Enchiladas
- 16 oz salsa verde
- 16 oz sour cream
- 1 bunch of cilantro (washed and chopped)
- 3 chicken breasts (cooked and shredded)
- 10-12 small tortillas
- 8 oz monterey jack cheese (shredded or crumbled)
Preheat oven to 350°. In a small saucepan combine salsa, sour cream, and cilantro. Let sauce simmer over low heat for 5-10 minutes, stirring occasionally. Sauce may appear thin, but will thicken as enchiladas bake.
Spread a thin layer of the sauce on the bottom of a 9×13 casserole dish. Now assemble your enchiladas! Place some chicken and spoonful of sauce into each tortilla. Roll and place in dish.
When all enchiladas are rolled, pour remaining sauce over them and top with cheese. Bake uncovered for 30 minutes (or until sauce is bubbly and cheese has melted).
Try serving this dish along with my light and fresh Corn and Black Bean Salsa. Enjoy!