Simple Salsa Verde Chicken Enchilladas
- 1 large jar of salsa verde ( I used herdez)
- 1 Yellow Corn tortillas
- 1 bag of shredded Monterey Jack cheese
- 3/4 Diced onion purple onion
- 1/2 bunch Chopped cilantro
- 1 tbsp Oil
- 1 Cumin to taste
- 1 Garlic salt to taste
- 1 Shredded rotisserie chicken or any precooked chicken you have
- Start by adding your oil to a large skillet once heated add in about 2tbsp of diced onions and add a pinch of cumin and some garlic salt to taste cook down till onions are tender, now add in your salsa verde and lower heat cook for about 10 minutes.
- Now Shred your warmed chicken add your diced onion and cilantro to a large bowl(reserve a little onion, cilantro for topping) set aside
- Now heat your tortillas on a griddle or in the microwave optional, once heated set in a warm towel now we can assemble
- Dip tortillas into sauce add to a baking sheet, add in your chicken filling and cheese and roll continue till you have your desired amount.
- Now top with a little more cheese and cover with foil bake 350 for 15 minutes or so till cheese is melted.
- Before you plate I top with warmed reserved salsa verde, onions, & cilantro
verde, tortillas, cheese, onion purple onion, cilantro, oil, cumin, garlic, rotisserie chicken
Taken from cookpad.com/us/recipes/359116-simple-salsa-verde-chicken-enchilladas (may not work)