Ingredients for - Shredded Chicken Enchiladas with Salsa Verde
How to cook deliciously - Shredded Chicken Enchiladas with Salsa Verde
1. Stage
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.
2. Stage
Place an oven rack in the lower third of the oven. Preheat the broiler.
3. Stage
Microwave tortillas until warmed, about 30 seconds.
4. Stage
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.
5. Stage
Broil in the preheated oven until properly melted and browned, about 3 minutes.
