SALSA VERDE CHICKEN ENCHILADAS

SALSA VERDE CHICKEN ENCHILADAS

1 tsp. oil

2 garlic cloves, minced

2 cups salsa verde (we liked La Victoria mild)

½ cup sour cream

¼ cup cilantro leaves, chopped

3 cups shredded cooked chicken

1 cup cheddar cheese, shredded

6 flour tortillas

Heat oven to 350 degrees.

Heat oil in skillet over medium heat, cook garlic 1 minute.

Stir in salsa verde and cook until heated through.

Remove from heat and stir in sour cream and cilantro.

Set aside 1 cup of the sauce for assembling the enchiladas.

Stir chicken into sauce. Stir half the cheese into the sauce.

Grease a 2 quart baking dish and spread a little sauce on the bottom.

Add about 1/3 cup of chicken filling to each tortilla – roll.

Line enchiladas side by side, seam down.

Spread reserved sauce over enchiladas and top with cheese.

Cover with foil and bake for 30 minutes.

Remove foil and bake a little longer to melt the cheese.