These truly are SO easy & so delicious. A quick weeknight dinner & a great meal to double up and freeze!
Creamy Salsa Verde Enchiladas
5 x shredded chicken breasts or a shredded rotisserie chicken
8 x flour tortillas
2.5 cups shredded Mexican cheese blend
1/2 cup plain Greek yogurt
3-4 cups salsa verde (I like the Trader Joe’s one!)
I used a batch of my simple shredded chicken but you can also use a rotisserie chicken! In a bowl, shred your chicken breasts and add in 1.5 cups shredded cheese and 1.5 cups salsa verde. Mix well. In your casserole pan, pour 1/2 cup of the salsa verde in the bottom of the pan. Fill your tortillas with the chicken mixture & roll up. This mixture should fill 8 tortillas! Take your remaining salsa verde (1/2-1 cup depending how much sauce you want) & whisk together with 1/2 cup of plain greek yogurt. Pour creamy salsa mixture over your tortillas & top with remaining shredded cheese. Bake at 400 under warmed through and cheese is melty. Serve with extra greek yogurt, avocado, cilantro, etc. Enjoy!
