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Salsa Verde Enchiladas

Christy Denney, The Girl Who Ate Everything
  • minutes
  • Serves 6

INGREDIENTS

2 cups

shredded chicken ((rotisserie chicken works well here))

1 cup

sour cream

2 tbsp

Old El Paso™ taco seasoning mix ((from a 1 oz package))

3/4 cup

salsa verde (, divided)

8

corn tortillas ((flour tortillas can be used as well))

4

roma or plum tomatoes (, seeded and chopped)

1/4 cup

chopped cilantro

2 cups

shredded Monterey Jack or cheddar cheese

Toppings: sour cream (, guacamole, salsa)