16OuncesChickencooked and chopped or shredded 2 breasts or 2 ½ cups
1Medium Oniondiced
32OuncesSalsa Verde2 jars
1 ½CupsSour Creamdivided ½ for the chicken filling ½ for the topping
4CupsCheeseshredded can use Monterey Jack, Mexican cheese blend, or Colby Jack, divided save 1 cup for the topping
Instructions
In a large bowl to prepare your filling in. While you can choose many options for filling your enchiladas, we like to use shredded chicken, chopped onions, Monterey jack cheese, Mexican blend cheese, or Colby jack shredded cheese, and sour cream to bind it all together. I reserve a little sour cream and shredded cheese to top the enchiladas with. Otherwise, everything is mixed together to form the filling.
16 Ounces Chicken, 1 Medium Onion, 4 Cups Cheese, 1 ½ Cups Sour Cream
Fill the soft-shell tortillas with about two or three tablespoons of filling and roll them up. You do not have to tuck the ends of the tortillas in but can do one end or both if you want them to hold up better. Then, place your rolled enchiladas in a casserole dish or prepared baking pan with the seam side down.
8 Flour Tortilla
The next step is to pour your green enchilada sauce over the top. You want them to be mostly covered by the sauce. They will soak up some of the sauce while cooking and you don't want them to dry out.
32 Ounces Salsa Verde
Cover with aluminum foil and bake in a preheated oven at 350 degrees Fahrenheit for 20 minutes. Uncover and continue cooking another 10 minutes or until hot and bubbly.
Finally, remove from the oven and serve topped with shredded cheese and a dollop of sour cream.
You can put whatever meat and vegetable combination you desire in your enchilada. Some tried and true filings are: • Green chiles • green onions • Cream cheese • Lemon or lime juiceIt's also a great way to use up leftover rotisserie chicken. All you have to do is shred it. Ground beef is also another good meat option. You can also cook a roast and shred it for enchiladas.