I love enchiladas in every form and variety. I could literally eat any form of Mexican food every single night of the week. It is my absolute favorite.
I’ve figured out a few ways to make these salsa verde enchiladas even easier and quicker to throw together in a rush without lacking flavor and you are gonna love them!
You can easily throw some chicken breasts in the crockpot to easily shred or cook it however you want to. However, I grab a rotisserie chicken from the local grocery store and shred it to make it even quicker and it gives it some extra flavor.
Ingredients:
2 cups shredded chicken
2 cups of verde salsa
1 small onion; diced
2 cloves of garlic cloves
2 cups shredded mexican cheese
8 flour tortillas
1 teaspoon salt, pepper, garlic powder and adobo
sour cream and cilantro for garnish
Directions:
- Cook or shred chicken and season well. I use rotisserie chicken to make this easier.
- Add a chopped onion and 1 cup of cheese. Mix well.
- Fill tortillas. Top with more verde salsa and. the remaining cup of cheese.
- Bake at 350 for 20 minutes.
Easiest recipe ever. Enjoy!
