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RECIPE
11 INGREDIENTS11 STEPS40MIN

Verde Sour Cream Chicken Enchiladas

5.0
1 Ratings

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Anthony Serrano

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The perfect blend of creamy spiciness for a fun fiesta any day of the week!

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40MIN
Total Time

Anthony Serrano

Elavated yet accessible!
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Ingredients

US / METRIC
Servings:
4
Serves 4
2 Tbsp
Avocado Oil
2 cups
Salsa Verde
1/2 cup
Fresh Cilantro , loosely packed, chopped
1/4 cup
Roughly Chopped  Red Bell Peppers
1/3 cup
Scallions , thinly sliced
3 cups
2 cups
Shredded Mexican Cheese Blend
1 tsp
1 cup
Shredded  Chihuahua Cheese
12
Medium  White Corn Tortillas

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Nutrition Per Serving

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CALORIES
968
FAT
61.5 g
PROTEIN
47.7 g
CARBS
53.4 g

Cooking Instructions

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Step 1
Add Salsa Verde (2 cup) and Salt (1 teaspoon) 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 tablespoon) 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 cup) and the tomato, and mix until thoroughly warmed, approximately 3-4 minutes.
Step 5
Heat White Corn Tortilla (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 cup), 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.

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Nutrition Per Serving
Calories
968
% Daily Value*
Fat
61.5 g
79%
Saturated Fat
31.1 g
156%
Trans Fat
0.0 g
--
Cholesterol
228.3 mg
76%
Carbohydrates
53.4 g
19%
Fiber
5.8 g
21%
Sugars
12.3 g
--
Protein
47.7 g
95%
Sodium
3107.8 mg
135%
Vitamin D
0.2 µg
1%
Calcium
842.5 mg
65%
Iron
2.0 mg
11%
Potassium
378.5 mg
8%
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