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Chicken enchiladas in sour cream and salsa verde
"chicken enchiladas in sour cream and salsa verde" by jeffreyw is licensed under CC BY 2.0.
Chicken enchiladas in sour cream and salsa verde
Chicken enchiladas in sour cream and salsa verde is a delicious and flavorful Mexican dish. It consists of shredded chicken rolled in corn tortillas, then smothered in a creamy sour cream and tangy salsa verde sauce. The dish is typically baked until the tortillas are crispy and the sauce is bubbly. It’s a great combination of savory, creamy, and tangy flavors.
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Ingredients
- 2 cups cooked chicken shredded
- 1 cup sour cream
- 1 cup salsa verde
- 1 cup shredded cheese (cheddar or Mexican blend)
- 8 small corn tortillas
- 1 small onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the shredded chicken to the skillet and season with salt and pepper. Cook for another 2-3 minutes until heated through.
- In a separate bowl, mix together the sour cream and salsa verde until well combined.
- Spread a thin layer of the sour cream and salsa mixture on the bottom of a baking dish.
- Warm the corn tortillas in the microwave for about 30 seconds to make them easier to roll.
- Place a spoonful of the chicken mixture in the center of each tortilla, roll them up, and place them seam-side down in the baking dish.
- Pour the remaining sour cream and salsa mixture over the rolled enchiladas, making sure they are well-covered.
- Sprinkle the shredded cheese on top of the enchiladas.
- Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 499kcal (25%)Carbohydrates: 33g (11%)Protein: 28g (56%)Fat: 28g (43%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 109mg (36%)Sodium: 677mg (29%)Potassium: 511mg (15%)Fiber: 4g (17%)Sugar: 7g (8%)Vitamin A: 931IU (19%)Vitamin C: 5mg (6%)Calcium: 259mg (26%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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