Salsa Verde Chicken Enchiladas

Ingredients:

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  • 1 (16 oz) jar Salsa Verde
  • 2 cups shredded pepper jack cheese
  • 3 cups (12 oz) cooked, chopped chicken
  • 8 medium (soft taco size) flour tortillas

Instructions:

Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish.

Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit.

Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!

Makes 8 enchiladas. Click here for Nutritional Information. Nutritional Information is per enchilada.

 


Notes:  http://www.kevinandamanda.com/recipes/dinner/salsa-verde-chicken-enchiladas.html#_a5y_p=1320544

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Meagan Hinson