Salsa Verde Enchiladas

This enchilada recipe is an old favorite of mine. It's the only one I've tried with salsa verde and I really enjoy it as an alternative to red sauce enchiladas. Fairly simple to make and assemble, it requires shredded chicken mixed with the salsa verde and a simple sauce made on the stovetop. Assemble, bake, and voila, you have a delicious meal. I like to serve this with Sauteed Corn and Black Bean Salad.

Salsa Verde Enchiladas

from source unknown

Makes 8 enchiladas

1 rotisserie chicken, shredded or 1 pound shredded chicken (about 2 1/4 cups)

1 jar (16-17 oucnes) mild salsa verde

3 green onions, thinly sliced

2 tablespoons lime juice

2 tablespoons fresh or 2 teaspoons dried cilantro

8 medium-sized flour tortillas

1 cup sour cream

1/4 cup chicken broth

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees F. Coat a 13x9 baking dish with cooking spray.

In a medium bowl, stir 1/4 cup salsa verde into shredded chicken. Set aside.

In a large skillet, heat remaining salsa, onions, and lime juice over medium-high heat. Bring to a boil for 2 minutes, stirring occasionally. Stir in 1 tablespoon cilantro, keep warm on very low.

Place one tortilla in salsa mix, turning to coat (tongs help here), heat 10 seconds. Place coated tortilla on work surface, top with 1/3 cup chicken mixture. Roll and place seam side down in prepared dish. Repeat with all 8 tortillas.

Stir sour cream and broth into remaining salsa in skillet. Spoon over filled tortillas in dish.

Cover with foil, bake 15 minutes. Remove foil, sprinkle with cheese and remaining cilantro and bake uncovered, 5 minutes, or until cheese melts.