Chicken Enchiladas Verdes

By Vic

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Prep Time

15 min

Cook Time

25 min

Servings

2 servings

Difficulty

Easy

1 1/2 cups shredded rotisserie chicken, skin and bones removed 4 small (6-inch) flour tortillas 3/4 cup mild salsa verde 1/4 cup sour cream 1/2 cup shredded Monterey Jack cheese, divided 1/4 teaspoon ground cumin 1 teaspoon olive oil, for greasing

1. Heat the oven to 375°F. Grease a small baking dish that holds four rolled tortillas snugly. 2. Mix the salsa verde and sour cream until smooth. Spread 1/4 cup of this sauce across the bottom of the dish. 3. Mix the chicken with 1/4 cup of the sauce, 1/4 cup cheese, and the cumin. 4. Warm the tortillas briefly until pliable. Divide the chicken filling among them, roll up, and place seam-side down in the dish. 5. Pour the remaining sauce over the tortillas and sprinkle with the remaining 1/4 cup cheese. 6. Bake for 20 to 25 minutes, until bubbling and the center reaches 165°F. Rest for 5 minutes before serving.