Green Chicken Enchiladas We try to keep taco tuesdays fresh

Green Chicken Enchiladas We try to keep taco tuesdays fresh over here I’m a huge fan of salsa verde (and chicken & cheese, obvs) so I was excited to dive into this one!

This was dang good. Crispy cheese and tortillas, with a rich and flavorful filling, all topped with some fresh veggies and herbs to make a complete dish!

– olive oil
– 1 sweet onion
– 3 cloves garlic
– 1 tsp dried oregano
– 2 (4ounce) cans diced green Chile’s
– 2 ounces cream cheese
– 1/4 cup chicken stock
– meat from 1 small rotisserie chicken (shredded, enough to fill 6-8 enchiladas!)
– 16 ounce can of salsa verde
– 1.5 cups Monterey Jack cheese (shredded)
– 1.5 cups cheddar cheese (shredded)
– flour tortillas (I used 8 inch.. but next time might go a little smaller!)
– toppings of choice (I used cherry tomatoes, scallions, radishes, lime and sour cream!)

– preheat oven to 375 degrees F. Lightly oil a 9×13 pan.
– heat olive oil in a skillet on medium heat. Add onion (diced) and cook until translucent. Add in garlic, oregano and cumin and stir for 1 minute. Add chicken stock and let it reduce. Remove from heat.
– in a large bowl add diced Chile’s, chicken, onion mixture, 1/2 of the cheese mix (cheddar and Monterey combined), 1/3 of the salsa verde, and cream cheese. Stir until well combined! Add S&P to taste.
– warm tortillas to help with pliability. Then place a large scoop of the chicken mixture in the center and roll. Place seam side down in the baking dish. Repeat until mixture is gone (I made 6 large enchiladas with this recipe).
– top with the remaining salsa verde and remaining cheese.
– bake for 35 minutes. Cheese should be melted, sauce should be bubbling, and enchiladas should be crisped in the ends!
– top with sour cream and toppings of choice and enjoy!