Shailey's Chicken Verde Enchiladas

Name: Shailey's Chicken Verde Enchiladas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 piece Rotisserie Chicken (1 rotisserie chicken (12 ounces)); 1 tbsp Olive Oil (1 tablespoon olive oil); ½ piece Red Onion (½ onion (red)); 4 cloves Garlic (4 cloves garlic (minced)); 16 oz Salsa Verde (16 ounces jar salsa verde or tomatillo salsa); 1 ½ cup Cheddar Cheese (1 ½ cups cheddar cheese); 1 ½ cup Quesadilla Cheese (1 ½ cups quesadilla cheese); 4 oz Sour Cream (4 ounces sour cream); 10 pieces Corn Tortilla (10-12 corn tortillas — up to 12); ¼ cup Crumbled Cotija Cheese (¼ cup cotija cheese); ¼ cup Cilantro (¼ cup cilantro (chopped))

Shailey's Chicken Verde Enchiladas - Main Course (Mexican)

30 minMexican

Servings8

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Egg Free

Steps

1Remove the meat from the rotisserie chicken. This should yield around 12 ounces of chicken, give or take. Shred into small pieces.
2In a large sauce pan, saute the onion and garlic over high heat for 2-3 minutes, until softened.
3Stir in the salsa and sour cream. Then reserve 1 cup of the mixture, set aside.
4To the pan, stir in the chicken, 1 cup cheddar, and 1 cup quesadilla cheese.
5Add 1/4 cup of the reserved sauce to the bottom of a casserole pan.
6Roll the filling into the tortillas, placing in the prepared pan. Top with the remaining sauce, 1/2 cup cheddar, and 1/2 cup quesadilla cheese.
7Bake at 400°F for 15-18 minutes, until the cheese is bubbling.
8Top with cilantro and cotija.