Cheesy Chicken Enchiladas Verdes

These cheesy chicken enchiladas verdes are a part of your Taco Tuesday fun. With only six ingredients and nearly 20 grams of protein per serving, this is easy weeknight comfort food you can feel good about.

By @sara.haven

Original recipe source

Cook time: 25 minutes

Servings: 3

Ingredients

• 1 tbsp olive oil
• 0.5 cup salsa verde
• 2 cups cooked shredded chicken
• 1 cup salsa verde
• 5 pieces tortillas medium-sized, corn-flour blend
• 1.5 cups manchego cheese shredded
• 0.5 cup salsa verde
• 0 manchego cheese shredded (remaining)
• 0 fresh cilantro to taste

Instructions

1. Preheat the oven to 400°F (200°C). In an 8x8 inch casserole dish, drizzle evenly with olive oil and add 1/2 cup of salsa verde.
2. In a medium bowl or skillet, combine the cooked shredded chicken and 1 cup of salsa verde.
3. Divide the chicken mixture evenly among the tortillas and sprinkle each with about 1 tablespoon of cheese before folding to close.
4. Line the enchiladas in the pan, drizzle with the remaining salsa verde, and sprinkle with the rest of the cheese. Bake for about 15 minutes, or until the cheese has melted.
5. Garnish with fresh cilantro before serving.