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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The lime juice really helps to perk up the flavor of these mild enchiladas. If you want them to be spicier you can serve them with hot sauce or chopped jalapenos on the side. Or if you can find it, you can use the Herdez brand salsa verde hot instead of mild. The recipe originated from Good Housekeeping magazine, but I have made changes to suit my family. Ingredients:
3 cups cooked chicken, coarsely shredded |
2 (16 ounce) jars salsa verde (such as herdez brand) |
1 teaspoon garlic powder |
1/2 teaspoon salt |
2 tablespoons lime juice (fresh) |
1/4 cup cilantro leaf, chopped |
16 corn tortillas |
8 ounces sour cream (reduced-fat) |
1/2 cup chicken broth |
8 ounces monterey jack cheese, coarsely shredded |
lime wedge (garnish) |
Directions:
1. Preheat oven to 350 degrees.
2. Place chicken in a medium bowl. Stir 1 cup salsa verde into chicken to evenly coat. Stir in garlic powder and salt/pepper to taste.
3. Grease a 13 by 9 glass or ceramic baking dish and set aside.
4. In 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
5. With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
6. Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover baking dish with foil and bake 15 minutes. Remove foil; sprinkle with cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts.
7. Serve with lime wedges.
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