Spicy Chicken Enchiladas Verde


4 cups shredded, cooked chicken

1 jar 32-ounce (4 cups) salsa verde, divided

8 ounces Monterey Jack cheese (about 3 cups), shredded and divided

½ cup chopped fresh cilantro, divided

salt and ground black pepper

16 6-inch corn tortillas

1/2 medium white onion, halved and thinly sliced

1 container (16 oz. ) sour cream


Adjust oven rack to center position and heat oven to 400 degrees.

Mix chicken with 3/4 cup salsa verde, 1 1/2 cups cheese, 1/4 cup cilantro, salt and pepper to taste. Spread 1 cup salsa verde in a 13-by-9- inch baking dish.

Wrap tortillas in two damp paper towels and microwave on high power until warm and pliable, about 45 seconds. Spoon about 1/4 cup chicken filling into a tortilla. Roll into a cylinder and place seam side down in baking dish. Repeat with remaining tortillas and filling. Drizzle enchiladas with 1 1/2 cups salsa and sprinkle with remaining 1 1/2 cups cheese. Spray a large sheet of foil with vegetable-oil cooking spray. Cover baking dish with foil, oiled side down, and bake until heated through, about 30 minutes. Remove foil, sprinkle with onion slices and remaining 1/4 cup cilantro. Let stand for a few minutes, and serve with sour cream and remaining 1 3/4 cups salsa verde.

Borrowed From: Pam Anderson’s Perfect ONE-DISH Dinners

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