Salsa Verde Chicken Enchiladas
These chicken enchiladas are quick, easy, and delicious. The recipe only calls for 5 main ingredients, and your whole family will love them.
Servings 4 Servings
Equipment
- Pyrex Glass Measuring Cup Set (3-Piece, Microwave and Oven Safe),Clear
- Measuring Cups and Magnetic Measuring Spoons Set
- Pyrex Glass Mixing Bowl Set
- Microplane Premium Classic Series Zester Grater, 18/8, Green
Ingredients
- 1 1/2 cups salsa verde
- 3 tablespoons Greek yogurt
- 6 fajita-size flour tortillas
- 1 1/2 cups shredded chicken
- 1 1/2 cups Monterey Jack cheese shredded
- Cilantro and diced avocado to garnish
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, combine salsa verde and Greek yogurt to create a creamy sauce.
- In a greased 12 x 8 inch baking dish, spread 1/2 cup of the sauce to cover the bottom of the dish.
- Assemble the enchiladas by filling each tortilla with 1/4 cup of shredded chicken and about 2 tablespoons of cheese. Place the enchiladas in the baking dish, side by side.
- Top with remaining sauce, distributing evenly over the enchiladas, then top with remaining cheese, distributing evenly as well.
- Cover baking dish with aluminum foil and bake for 15 minutes.
- Remove the foil and bake an additional 10 minutes, until cheese is fully melted and lightly browned.
- Garnish with cilantro and diced avocado, if desired.