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Small Batch Green Chile Chicken Enchiladas





Serves 4 |
Perfect for weeknight dinners and weekend lunches.
Ingredients:
2 teaspoons avocado oil |
1/2 cup chopped yellow onion |
2 cloves garlic, minced |
1 cup salsa verde |
1 can green chiles, 4 oz. |
1/3 cup sour cream |
2 tablespoons whipped cream cheese |
2 tablespoons finely chopped cilantro |
2 cups shredded rotisserie chicken |
1 cup shredded Colby Jack cheese |
4 fajita-size flour tortillas |
Directions:
- Preheat the oven to 350° F. Grease a large baking with cooking spray. Set aside.
- Pour the avocado oil into a fry pan and bring to medium heat. Once hot, add the onions, cook for 4-5 minutes, until softened. Add the garlic and cook for about 30 seconds. Then stir in the salsa verde and green chiles. Reduce heat to medium-low and let simmer for 2 minutes. Set aside 1 cup of the sauce for topping the enchiladas.
- Remove the pan from the heat. Stir in the sour cream, cream cheese and cilantro. Add the shredded chicken and 1/2 cup of the shredded Colby Jack cheese. Stir together until well mixed.
- Spoon an equal amount of the chicken mixture down the middle of each tortilla. Roll the tortillas up and arrange them seam side down in the baking dish.
- Pour the reserved green chile sauce over the enchiladas. Sprinkle the remaining shredded Colby Jack cheese over the enchiladas.
- Place the enchiladas in the oven to bake for 25 minutes.
- Remove from the oven and let rest 5 minutes before serving. Enjoy!
Main Ingredient: | Chicken |
Cooking Method: | Stovetop, Bake |
Course: | Dinner, lunch |
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