- A green chile chicken filling - Creamy salsa verde sauce baked on top - Minutes to make and an easy weeknight dinner
- Cooked chicken - Green chiles - Salsa verde - Sour cream - Garlic - Lime
- Tortillas - Monterey jack cheese - Cilantro - Tomato - Avocado
In a large bowl, combine chicken, green chiles, salsa verde, sour cream, and garlic. Fold until evenly combined.
Combine salsa verde and sour cream in a saucepan and heat over medium heat until sour cream is melted and creamy.
Fill tortillas with chicken filling and arrange in a greased 9-inch skillet. Pour sauce over top and top with shredded cheese.
Bake enchiladas at 400F 20-25 minutes until cheese is melted and golden brown. Top enchiladas with optional toppings and serve warm. Enjoy!