While my husband and I are for the most part, grain-free, we do allow ourselves cheats or treats occasionally. Chicken Enchiladas are one of our favorite leftover-chicken-meals and it’s quick, easy, and flavorful.
Disclaimer: These are white girl enchiladas, but I still maintain that they taste pretty good.
Chicken Enchiladas with Green Sauce
Exact measurements aren’t important when it comes to making these. You can make as little or as much as you want, just adjust the ingredient amounts. I have listed the amounts we usually use, but these are in no way, the only amounts in which to make enchiladas. Play around with what works for you!
- Leftover chicken, shredded (approx. 1/2-1 full size chicken)
- 1 jar salsa verde, divided (we like the one from Trader Joes)
- 1/4 cup sour cream + more for serving
- 1/2-1 lb pepper jack cheese, shredded and divided
- Flour tortillas (Depends on size, but we usually use 3-8 tortillas)
- Optional: Seasonings for chicken (Cumin, garlic, chili powder, etc.)
- Other optional ingredients: Green chiles, olives, and veggies
- Preheat oven to 375 degrees. Lightly grease pirex dish or other pan.
- Mix shredded chicken, 1/4 cup sour cream, 1/3 jar salsa verde, 1/4-1/2 amount of cheese, and any other seasonings or ingredients.
- Spoon into center or tortilla, and roll tortilla. Place tortilla roll seam side down in dish. Continue until you use all of the chicken mixture.
- Spread 1/3 jar of salsa verde on top of enchiladas and the sprinkle the rest of the cheese on top.
- Bake 10-15 minutes or until cheese it melted and enchiladas are cooked all the way through.
- Serve with sour cream and green sauce.