Cheesy chicken enchiladas in a rich, creamy, salsa verde sauce, no heavy cream needed!
- 3 cups cooked chicken, shredded
- 3 cups store bought or homemade salsa verde
- 1 poblano pepper, seeded and diced
- 1/4 serrano pepper, seeded and minced
- 1/2 jalapeño pepper, seeded and minced
- 1/4 cup white onion, diced
- 1 teaspoon ground cumin
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons skim milk
- 1/2 cup sour cream
- 6 ounces Monterey Jack cheese, shredded
- 2 ounces queso fresco
- 12 corn tortillas
- Fresh cilantro, jalapeño slices, diced tomato, lime slices for garnish
- Preheat oven to 350˚F. Grease a 9X13 baking dish.
- In a large bowl mix together chicken, peppers, onion, cumin, salt, pepper, half of the Monterey Jack cheese, half of the queso fresco, and 1 cup of the salsa verde.
- Spread 1/2 cup of the salsa verde on the bottom of the baking dish. Pour about 1/4 cup into a shallow bowl or onto a rimmed plate.
- In a small bowl, whisk together sour cream, milk, remaining cheeses and remaining salsa verde. Set aside.
- Warm the corn tortillas on the stove or in the microwave (30 seconds).
- Dip tortillas into the sauce in the shallow bowl and shake gently to remove excess. Spoon about 1/4 cup of chicken mixture onto each tortilla. Gently roll up each tortilla and place in the baking dish.
- Top enchiladas evenly with cheesy salsa verde mixture.
- Cook for 30 minutes, until cheese has melted and sauce is slightly bubbling around the edges.
- Garnish with cilantro, jalapeño, tomato, and lime slices. Serve warm.