Super Simple Chicken Enchiladas Verde

Mexican food is our absolute favorite and I like to have recipes for the weekend that feel like fun easy dishes. It curbs the temptation to go out to eat and I like to make this when we have friends over. I can do all the prep before they arrive and just pull it out of the oven when we are ready to sit down at the table. Serves 8.

Recipe Update: I would highly recommend doubling the sauce in this recipe. If you do, in Step Four add some verde sauce inside each tortilla with the chicken and cheese. This will make the enchiladas more flavorful and moist.

Ingredients:

• 1 1/2 cups of tomatillo salsa (12 oz.)
• 1 4.5 oz. can of chopped green chiles, drained
• 1/2 cup cilantro leaves, plus more for serving
• 1/2 cup sour cream, plus more for serving
• 2 cups of Mexican cheese
• 4 cups of shredded chicken (a rotisserie chicken is perfect for this recipe)
• 24 corn tortillas

Step One: Preheat the oven to 400 degrees.

Step Two: To make the verde sauce put the tomatillo salsa, green chiles, cilantro, and sour cream into a blender. I like to use our Nutribullet. Blend until smooth and combined.

Step Three: Prep your space… get out a 9×13 pan, an 8×8 pan, and two large bowls – put the chicken in one bowl and the cheese in the other. Then heat up 6 of the tortillas at a time in the microwave, you can place them on a paper towel or in a tortilla warmer for 30 seconds.

Step Four: Take one hot tortilla in your hand and put in some shredded chicken and Mexican cheese. Roll up the tortilla and lay seam down in the pan. Repeat until you use all of the tortillas or run out of ingredients. You should be able to fit ~ 16 enchiladas in the 9×13 pan and an additional 8 enchiladas in the 8×8 pan.

Step Five: Pour the verde sauce over the enchiladas in both pans, top with remaining Mexican cheese and put in the oven for ~ 20 minutes. Let stand for 10 minutes and top with remaining cilantro and sour cream (optional).

Step Six: Enjoy!