Salsa Verde Enchiladas
These Salsa Verde Enchiladas are an easy casserole that freezes great. And it's gluten-free!
Ingredients
- 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
Instructions
- 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.