Salsa Verde Enchiladas

There are so many enchilada recipes out there, but this is how I make them when I want something easy. Just six ingredients and about ten minutes to put together. The key is choosing a really flavorful salsa verde. I like one that’s a bit chunky—it does the work of the chilies, onions, garlic, and spices all in one.

Once they’re prepped, these enchiladas are perfect to bring to a friend who needs a meal, stash in the freezer for your future self, or pop straight into the oven for an easy dinner.

Serves 4

Shredded chicken, 3 cups (I use a rotisserie)
Salsa verde, 2 cups
Sour cream, 1/4 cup
Cumin, 1 teaspoon
Kosher salt, 1/2 teaspoon
Monterey Jack cheese, shredded, 8 oz
Tortillas, 8

Toppings
Avocado slices
Chopped cilantro
Pickled onions

Preheat the oven to 375 degrees.

In a bowl, combine the shredded chicken, one cup of salsa verde, sour cream, cumin, kosher salt, and one cup of the shredded cheese. Stir until well combined.

Wrap the tortillas in a damp paper towel and microwave for about 30 seconds to soften.

Spread half a cup of salsa verde on the bottom of a 9 x 13 baking dish. Roll about one third cup of the chicken mixture into each tortilla and place seam-side down in the dish. Top with the remaining half cup of salsa verde and the rest of the cheese.

Bake for 30 minutes, until bubbly. For a crispier top, switch the oven to broil and let the cheese brown for another minute or two.

Serve warm with toppings of choice.