Creamy Verde Chicken Enchiladas
Creamy Chile Verde Chicken Enchiladas packed with the bold flavor of jalapeno, cilantro and tomatillo are a BIG hit for any crowd.
Servings 6 servings
Calories 455kcal
Ingredients
- 8 ounces boneless, skinless chicken breast halves about 4
- ⅔ cup low sodium chicken stock
- 1 sprig fresh oregano or 1 teaspoon dried
- 6 large flour tortillas
- 1 ¼ cup sour cream
- 1 ¼ cup Pace® Salsa Verde
- 10 ounces verde enchilada sauce 1 ¼ cup
- 4 cups mozzarella cheese shredded
- ¼ cup fresh cilantro leaves only
- ¼ cup scallions sliced
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a large skillet combine chicken, broth, and oregeno. Bring to a boil, reduce heat and simmer covered until chicken is no longer pink, about 15 minutes. Drain, them using 2 forks shred into bite sized pieces.
- For filling, combine shredded chicken, 2 tablespoons green onion, 2 cups cheese and 2 tablespoons cilantro.
- For sauce, combine sour cream, Pace® Salsa Verde and verde enchilada sauce.
- Stir ¾ cup creamy verde enchilada sauce into filling, and set remaining sauce aside.
- Prepare a 9x13" baking dish by lightly greasing the bottom and spreading ½ cup creamy verde enchilada sauce on the bottom.
- Divide filling in half in the bowl, and again in thirds to visually make 6 portions. Roll up filling in tortilla and place seam side down in dish. Repeat with remaining tortillas.
- Cover enchiladas with remaining sauce and the last 2 cups of cheese.
- Bake, uncovered, until hot and bubbly about 35 - 45 minutes. Remove from oven and let stand 5 minutes. Garnish with cilantro and scallions and serve.
Nutrition
Calories: 455kcal | Carbohydrates: 19g | Protein: 28g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 108mg | Sodium: 764mg | Potassium: 344mg | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 1.8mg | Calcium: 466mg | Iron: 1.7mg