Shredded Chicken Enchiladas with Salsa Verde

Leftover chicken joins salsa verde and other Mexican-inspired ingredients in this easy shredded chicken enchilada recipe.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 249 Calories

Ingredients

• 3 tablespoons sour cream
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh cilantro
• 5 teaspoons all-purpose flour
• 1 medium avocado, mashed
• 2 tablespoons pickled jalapeno pepper slices
• 8 ounces shredded cooked chicken
• 8 (8 inch) corn tortillas
• 0.75 cup chopped onion
• 0.5 teaspoon ground cumin
• 0.33333334326744 cup chopped fresh cilantro
• 0.75 cup chicken stock
• 0.5 cup green salsa (salsa verde)
• 0.75 cup chopped tomato
• 0.5 (8 ounce) package shredded Cheddar cheese

Recipe Instructions

Step 1

Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.

Step 2

Place an oven rack in the lower third of the oven. Preheat the broiler.

Step 3

Microwave tortillas until warmed, about 30 seconds.

Step 4

Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.

Step 5

Broil in the preheated oven until properly melted and browned, about 3 minutes.