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Verde Sour Cream Chicken Enchiladas
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Recipe

11 INGREDIENTS • 11 STEPS • 40MINS

Verde Sour Cream Chicken Enchiladas

5.0
1 rating
Editor's Choice
Editor's Choice
The perfect blend of creamy spiciness for a fun fiesta any day of the week!
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Verde Sour Cream Chicken Enchiladas
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Anthony Serrano
Hello, I'm Anthony. My specialties include Mexican and Italian cuisine as well as grilling & BBQ.
https://chefanthonyserrano.com/
The perfect blend of creamy spiciness for a fun fiesta any day of the week!
40MINS
Total Time
$3.29
Cost Per Serving
Ingredients
Servings
4
US / Metric
Avocado Oil
2 Tbsp
Avocado Oil
Salsa Verde
2 cups
Salsa Verde
Fresh Cilantro
1/2 cup
Fresh Cilantro, loosely packed, chopped
Red Bell Pepper
1/4 cup
Roughly Chopped Red Bell Pepper
Scallion
1/3 cup
Scallion, thinly sliced
Rotisserie Chicken
3 cups
Shredded Mexican Cheese Blend
2 cups
Shredded Mexican Cheese Blend
Salt
1 tsp
Chihuahua Cheese
1 cup
Shredded Chihuahua Cheese
White Corn Tortilla
12
Medium White Corn Tortillas
Nutrition Per Serving
VIEW ALL
Calories
967
Fat
61.5 g
Protein
47.7 g
Carbs
53.4 g
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Verde Sour Cream Chicken Enchiladas
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Anthony Serrano
Hello, I'm Anthony. My specialties include Mexican and Italian cuisine as well as grilling & BBQ.
https://chefanthonyserrano.com/
Cooking InstructionsHide images
step 1
Add Salsa Verde (2 cups) and Salt (1 tsp) to a 2.5-quart saucepan over medium heat and cook until it begins to simmer.
step 1 Add Salsa Verde (2 cups) and Salt (1 tsp) to a 2.5-quart saucepan over medium heat and cook until it begins to simmer.
step 2
Remove from heat and stir in Sour Cream (1 cup) and Chihuahua Cheese (1 cup) until thoroughly incorporated. Set sauce aside for later.
step 3
Heat Avocado Oil (2 Tbsp) in a 10-inch skillet over medium heat. Add Red Bell Pepper (1/4 cup) and cook for 2 minutes stirring occasionally.
step 3 Heat Avocado Oil (2 Tbsp) in a 10-inch skillet over medium heat. Add Red Bell Pepper (1/4 cup) and cook for 2 minutes stirring occasionally.
step 4
To a bowl, add the Rotisserie Chicken (3 cups) and the tomato, and mix until thoroughly warmed, approximately 3-4 minutes.
step 5
Heat White Corn Tortillas (12) on a griddle over medium heat for 30 seconds on each side.
step 6
Heat the oven to 375 degrees F (190 degrees C). Grease a 3-quart baking dish and spread 1/4 cup of the prepared sauce on the bottom.
step 7
On a tortilla, spread the following evenly lengthwise: 1/3 cup of the chicken and bell pepper mixture, 2 tbsp Shredded Mexican Cheese Blend (2 cups), and 2 tbsp of the prepared sauce. Then roll the tortilla into a cylinder. Repeat with each tortilla, lining them up, seam-side down, tightly in the dish.
step 8
Spread the rest of the prepared sauce over the tortillas and sprinkle with the remaining cheese.
step 9
Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 10 minutes.
step 10
Remove the foil and bake 10 minutes longer, until the cheese is melted.
step 11
Garnish with Fresh Cilantro (1/2 cup) and Scallion (1/3 cup) on top. Let enchiladas rest for 5 minutes before serving. Serve hot.
Tags
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American
Gluten-Free
Chicken
Cinco de Mayo
Shellfish-Free
Dinner
Mexican
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