A Simple Recipe for Green Enchiladas

- source -

Green enchiladas wrap: chicken, cheese, salsa verde,
and chili peppers together to make a spicy & nourishing meal.

- INGREDIENTS (serves 6 people):

*contains: dairy and gluten

• 1 tablespoon canola oil

• 1 onion, diced

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• 1/2 teaspoon ground cumin

• 2 (4oz) cans diced green chiles

• 4cups shredded rotisserie chicken

• 1 (16oz) container salsa verde

• 1/2cup chopped fresh cilantro leaves

• 3cups grated monterey jack cheese

• 8 (8in) tortillas, pre-warmed preferably

• 1/4cup sour cream

• salt and pepper

- DIRECTIONS (prep: 20mins + cook: 35-40mins):

*leftovers stored in fridges < 34ºF keep for approximately one week

1. Preheat oven to 375ºF. Lightly oil a 9' x 13' baking dish (or coat with nonstick spray).

2. Heat canola oil in a large skillet over medium heat. Add onion, and cook, stirring frequently for 2 - 3mins, until translucent. Stir in garlic, oregano and cumin for about 1minute, until fragrant. Remove from heat; stir in green chiles for spice.

3. In a large bowl, combine green chile mixture, chicken, 1/3cup salsa verde and cilantro. Stir in 1.5cups cheese; season with salt and pepper, to taste.

4. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2 - 3/4cups of the chicken mixture in the center. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and chicken mixture. Top with remaining salsa verde and remaining 1.5cups of cheese.

5. Place into oven and bake for 35 - 40mins - until bubbly.

6. Serve immediately, topped with dollops of sour cream.

- SAMPLE IMAGERY: