Print Recipe

Salsa Verde Enchiladas

This cheesy Mexican casserole uses premade rotisserie chicken to fill the tortillas.

Ingredients



Instructions

  1. Remove meat from chicken and coarsely shred; place in medium bowl (you will need 2 3/4 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/4 cup salsa verde into chicken to evenly coat.
  2. Heat oven to 350 degrees F. Grease a 13 x 9-inch glass or ceramic baking dishes; set aside.
  3. In 12-inch skillet, heat remaining salsa verde, green onions and lime juice to boiling on medium-high. Boil for 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro; keep warm over very low heat.
  4. With tongs, place 1 tortilla in salsa verde mixture; heat for 10 seconds. Place tortilla on wax paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in dish.
  5. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake for 15 minutes.
  6. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro.
  7. Bake for 5 minutes longer or until cheese melts.

Serves: 4
Total Time: 1 hr 10 min
Prep Time: 50 min
Cook Time: 20 min


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.