Makes 12 enchiladas, 4 to 6 servings
Ingredients
1 (16-ounce) jar salsa verde
1 tablespoon olive oil
1/2 medium yellow onion, finely chopped/
1 medium green bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon ground cumin
1/8 teaspoon dried oregano
1/4 teaspoon salt
3 cups cooked chicken, shredded or diced
3 tablespoons sour cream
1 cup shredded Mexican-style cheese blend, divided
2 tablespoons fresh cilantro, finely chopped
12 6-inch corn or flour tortillas
Finely chopped cilantro and green onion, for garnish
Diced avocado and sour cream, for serving
Instructions
- Set a large skillet over medium-high heat and pour in the olive oil. Once shimmering, add the onion and peppers. Sauté for 7 to 8 minutes, until the onions are softened and translucent. Add the garlic, cumin, oregano, and salt, and sauté for 1 minute more, until fragrant.
- Turn off the heat but leave the skillet on the burner. Add the chicken, sour cream, 1/2 cup of shredded cheese, and cilantro to the onions and peppers, and fold to combine. Remove the skillet from the heat.
- Pour roughly 1/4 cup of salsa verde into the baking dish, just enough to thinly coat the bottom.
- Place the tortillas on a microwave-safe plate and microwave for 20 to 40 seconds, until pliable.
- To assemble the enchiladas, place a tortilla on a work surface and spoon a scant 1/4 cup of filling in the center. Carefully roll the tortilla around the filling and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling, arranging them snuggly side-by-side in the dish.
- Pour the remaining salsa verde evenly over the enchiladas and sprinkle with the remaining shredded cheese. Cover the dish with a aluminum foil and transfer it to the middle rack of the oven.
- Bake for 20 minutes. Remove the foil and continue baking for 10 minutes longer, until the cheese is very lightly browned and the salsa gently bubbles.
- Remove the baking dish from the oven. Allow the enchiladas to rest for 10 to 15 minutes. Garnish with cilantro, green onion, and diced avocado, and serve with sour cream, if desired.
