Salsa Verde Enchiladas
SALSA VERDE ENCHILADAS
I was asked to bring in a meal to someone this week and found out that she had to have a gluten-free diet. I’ll admit that I could be more aware of gluten-free foods but since I don’t have any issues with it I’ve turned a blind eye.
I immediately started researching everything I could on all things gluten-free and came up with an entire gluten-free meal including dessert (coming soon) to serve her. Needless to say, I’m much more sensitive to those of you who have to eat gluten-free now. Not that I won’t still be sharing gluten filled recipes but I’ll try to include more that aren’t! This casserole couldn’t be any easier.
The filling for these has rotisserie chicken, sour cream, salsa verde, and taco seasoning. I love salsa verde because it already has so much flavor that you don’t need much else.
Corn tortillas are gluten-free but you can use flour tortillas if you prefer those. I like to tear my tortillas when layering to make cutting easier. Layers of tortillas, chicken mixture, fresh tomatoes, cilantro, and cheese – these are good.
This makes an 8×8 baking dish.
DON’T HAVE SALSA VERDE?
Just use regular salsa. Salsa verde is great here but use what you have.
OTHER MEXICAN RECIPES:
- One-Pan Chicken Enchilada Skillet
- Crispy Pork Carnitas
- One-Pan Mexican Chicken and Rice
- Homemade Guacamole
- One-Pan Chicken Fajita Rice
- Pico De Gallo
- One Dish Chicken, Black Beans, and Rice
Salsa Verde Enchiladas
- 2 cups shredded chicken, (rotisserie chicken works well here)
- 1 cup sour cream
- 2 tablespoons Old El Paso™ taco seasoning mix, (from a 1 oz package)
- 3/4 cup salsa verde, divided
- 8 corn tortillas, (flour tortillas can be used as well)
- 4 roma or plum tomatoes, seeded and chopped
- 1/4 cup chopped cilantro
- 2 cups shredded Monterey Jack or cheddar cheese
- Toppings: sour cream, guacamole, salsa
- Preheat oven to 400 degrees.
- In a medium bowl, add the chicken, sour cream, taco seasoning, and the remaining 1/2 cup salsa verde. Mix together and set aside.
- Spread 1/4 cup of the salsa verde on the bottom of an 8x8 square baking dish.
- Tear 4 of the tortillas into 2 inch pieces and layer on top of the salsa. Top with 1/2 of the chicken mixture. Top with half of the tomatoes, 2 tablespoons of cilantro, and 1 cup of cheese. Repeat layers (tortillas, chicken mixture, tomatoes, cilantro, cheese).
- If freezing, wrap with saran wrap and then foil and freeze.
- Bake for 20 minutes or until enchiladas are hot and bubbly.
- Cut into squares and add your favorite toppings such as sour cream, guacamole, and salsa.