6-Ingredient Salsa Verde Enchiladas (With Chicken)

averiecooks.com

Rupa Parikh Siegel

subheading: 0.5X:

2 tablespoons olive oil

24 ounces salsa verde, divided (Trader Joe’s or Herdez are my two favorites)

2 ½ to 3 cups cooked chicken, see Note 1 below

8 to 10 medium-sized tortillas, I used flour, corn are traditional

1 ½ cups shredded manchego cheese, Monterrey Jack, Pepper Jack, or your favorite shredded cheese blend may be substituted

fresh cilantro, to taste for garnishing

Directions at averiecooks.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer