Ingredients (8)
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shredded cooked chicken 2 cups
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sour cream ¼ cup
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salsa verde, warmed 1 jar (16 oz.)
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corn or flour tortillas, soft taco size 8
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shredded Colby Jack or Mexican cheese 1 cup
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diced avocado, lime wedges and cilantro, for serving
Steps (5)
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1
Preheat the oven to 375°F. In a large bowl, stir the chicken, sour cream, Cheezy Ranch dressing and ranch seasoning mix until well combined.
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2
In a 9x13-inch casserole dish, spread one cup of the salsa verde so that it evenly coats the bottom. Pour the rest of the salsa verde into a shallow dish or pie plate.
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3
Working one at a time, dip each tortilla into the warmed salsa verde on both sides until coated and slightly softened. Transfer to a plate or cutting board and fill with about 2 tablespoons of the chicken mixture. Roll gently and place seam side down in the prepared baking dish.
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4
Repeat with remaining tortillas, lining them up side-by-side in the dish. Pour whatever salsa verde is left in the shallow dish over the enchiladas, and sprinkle with the cheese.
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5
Bake enchiladas uncovered, until the cheese is hot and bubbly, about 10 minutes. Garnish with avocado and cilantro, and serve with lime wedges for squeezing.
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