Salsa Verde Enchiladas

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 3 cups cooked chicken, coarsely shredded
• 2 (16 ounce) jars salsa verde (such as herdez brand)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 2 tablespoons lime juice (fresh)
• 1/4 cup cilantro leaf, chopped
• 16 corn tortillas
• 8 ounces sour cream (reduced-fat)
• 1/2 cup chicken broth
• 8 ounces monterey jack cheese, coarsely shredded
• lime wedge (garnish)

Recipe

• 1 preheat oven to 350 degrees.
• 2 place chicken in a medium bowl. stir 1 cup salsa verde into chicken to evenly coat. stir in garlic powder and salt/pepper to taste.
• 3 grease a 13" by 9" glass or ceramic baking dish and set aside.
• 4 in 12-inch skillet, heat remaining salsa verde and lime juice to boiling on medium-high. boil 2 minutes, stirring occasionally. stir in 2 tablespoons cilantro; keep warm over very low heat.
• 5 with tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. roll up tortilla and place, seam side down, in prepared baking dish. repeat with remaining tortillas and chicken mixture, arranging 12 tortillas in the dish.
• 6 stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. cover baking dish with foil and bake 15 minutes. remove foil; sprinkle with cheese and 1 tablespoon cilantro. bake 5 minutes longer or until cheese melts.
• 7 serve with lime wedges.