SHREDDED CHICKEN ENCHILADAS WITH SALSA VERDE

Shredded Chicken Enchiladas with Salsa Verde image

Using fresh ingredients gives you a great result on this wonderful, Mexican-inspired dish of shredded chicken enchiladas!

Provided by Scott Saylor

Categories World Cuisine Recipes Latin American Mexican Main Dishes Enchilada Recipes Chicken

Time 35m

Yield 8

Number Of Ingredients 15

Ingredients

¾ cup chopped onion
¾ cup chicken stock
½ cup green salsa (salsa verde)
⅓ cup chopped fresh cilantro
2 tablespoons pickled jalapeno pepper slices
5 teaspoons all-purpose flour
½ teaspoon ground cumin
2 cloves garlic, minced
8 ounces shredded cooked chicken
¾ cup chopped tomato
1 medium avocado, mashed
3 tablespoons sour cream
8 (8 inch) corn tortillas
½ (8 ounce) package shredded Cheddar cheese
2 tablespoons chopped fresh cilantro

Steps:

Whisk onion, chicken stock, salsa, 1/3 cup cilantro, jalapeno slices, flour, cumin, and garlic together in a medium saucepan over medium heat; bring to a boil. Reduce heat and simmer for 4 minutes. Stir in chicken; cook until heated through, about 1 minute. Remove from heat and stir in tomato, avocado, and sour cream.
Place an oven rack in the lower third of the oven. Preheat the broiler.
Microwave tortillas until warmed, about 30 seconds.
Spoon 1/3 cup of the chicken mixture into the center of each tortilla and roll up. Arrange tortillas, seam-side down, in the bottom of a 9x12-inch glass casserole dish. Top with Cheddar cheese and sprinkle with remaining cilantro.
Broil in the preheated oven until properly melted and browned, about 3 minutes.

Nutrition Facts : Calories 249.3 calories, Carbohydrate 21 g, Cholesterol 38.1 mg, Fat 12.6 g, Fiber 4.2 g, Protein 14.2 g, SaturatedFat 4.9 g, Sodium 275.8 mg, Sugar 2.3 g