Chicken Enchiladas Verdes
These simple, chicken enchiladas verdes make the perfect dinner for your Taco Tuesday!
Equipment
- Crockpot
Ingredients
- 1 lb chicken breast
- 2 jars salsa verde
- 10-12 tortillas (use whatever you like)
- 1 cup monterrey jack
- 1 cup pepper jack
- 1 avocado (sliced)
- 1 bunch cilantro
Instructions
- Place chicken in the crockpot with ½ the jar of one salsa.
- Cook on low all day (8 hours) or high for at least four hours. You can also use the poultry setting on your Instant pot, or pick up a rotisserie chicken.
- Once you are ready to assemble the enchiladas, preheat oven to 350 degrees.
- Spray a 9 by 13 pan with olive or avocado oil and then spread a little bit of salsa in the bottom as well.
- Using a hand mixer, shred the chicken.
- Take the tortillas (if you're using corn, wrap them in damp paper towel and warm them up for 20-30 seconds in the microwave) and add the shredded chicken, some cheese and then roll them up and place it in the pan.
- Repeat until you have used up your ingredients.
- Once all of the enchiladas are lined up, pour the half and full jar of salsa over the top. Sprinkle any remaining cheese on the top as well.
- Cover and bake at 350 degrees for 25-30 minutes, or until bubbling.
- Serve with fresh cilantro, avocado, sour cream and a side salad or rice!