Creamy Salsa Verde Chicken Enchiladas

• total time: 31 minutes

Ingredients

Full recipe:

1/2 tbsp Butter

1/2 tbsp @Graza Sizzle

1/2 cup yellow onion, diced

1 jalapeño, diced (remove seeds for less spice)

4-5 cloves garlic, grated

Salt and pepper, to taste

Cumin, to taste

3 ½ cups salsa verde, to taste (I use @LA VICTORIA BRAND medium)

1 cup sour cream

1/4 cup cilantro, chopped

Juice from 1 lime, to taste

1 rotisserie chicken, shredded

4 oz Monterrey jack cheese, freshly shredded

4 oz white cheddar cheese, freshly shredded

8 flour tortillas (can sub corn)

1-2 avocados, cubed (optional)

Garnish: Sour cream, lime wedge, cilantro

Directions

Preheat oven to 350F

In a large sauce pan, melt your butter and olive oil over med-low heat. Add in your onion and jalapeño, followed by your salt, pepper, and cumin. Stir and saute for 5-6 minutes. Grate in your garlic and stir. Cook for another 30 seconds.

Pour in your salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove 1 cup of sauce and set aside.

Add in your shredded chicken and half of your shredded cheese. Stir until combined.

In a 9x13” baking dish, spread a light layer of your enchilada sauce

Place about 3 tablespoons of your chicken mixture in the center of your tortillas, followed by your cubed avocado, to taste. Roll and place in your baking dish.

Once your enchiladas are rolled, pour the remainder of your enchilada sauce over the top. Sprinkle the rest of your cheese, cover with foil, and bake for 20-30 minutes. Remove foil and finish baking until the cheesy is melted and bubbly (can finish under the broiler).

Serve with sour cream, cilantro, and a lime wedge. Enjoy!