Easy Salsa Verde Chicken Enchiladas

Ingredients

• 1/2 tbsp Butter
• 1 tbsp olive oil
• 1/2 cup yellow onion, diced
• 1 jalapeño, diced (remove seeds for less spice)
• 4-5 cloves garlic, grated
• Salt and pepper, to taste
• Cumin, to taste
• 3.5-4 cups salsa verde, to taste
• 1 cup sour cream
• 1/4 cup cilantro, chopped
• Juice from 1 lime, to taste
• 1 rotisserie chicken, shredded
• 4 oz Monterey Jack cheese, freshly shredded
• 4 oz white cheddar cheese, freshly shredded
• 8 flour tortillas (can sub corn)
• 1-2 avocados, cubed (optional)
• Sour cream, for garnish
• Lime wedges, for garnish
• Cilantro, for garnish

Method

1. 1

   Preheat oven to 350°F.

2. 2

   In a large saucepan, melt butter and olive oil over medium-low heat. Add in onion and jalapeño, followed by salt, pepper, and cumin. Stir and sauté for 5-6 minutes. Grate in garlic, stir, and cook for another 30 seconds.

3. 3

   Pour in salsa verde, sour cream, and cilantro. Stir, taste, and adjust seasoning as needed. Remove a little more than 1 cup of sauce and set aside.

4. 4

   Add shredded chicken and half of the shredded cheese into the saucepan. Stir until combined.

5. 5

   In a 9x13-inch baking dish, spread a light layer of the reserved enchilada sauce.

6. 6

   Place about 3 tablespoons of the chicken mixture in the center of each tortilla, followed by cubed avocado to taste. Roll tightly and place in the baking dish.

7. 7

   Pour the remainder of the reserved enchilada sauce over the top. Sprinkle with the rest of the shredded cheese, cover with foil, and bake for 20-30 minutes. Remove foil and finish baking until the cheese is bubbly (or finish under the broiler).

8. 8

   Serve garnished with sour cream, fresh cilantro, and lime wedges.