Chicken Enchiladas

Chicken Enchiladas

When you need an easy, comforting dinner that makes everyone happy, enchiladas are always a good choice. This version comes together quickly with our Verde Chili Salsa, plenty of cheese, and tender chicken. It’s simple, hearty, and perfect for weeknights or casual gatherings.

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients

  • 1 tsp vegetable oil
  • 2 garlic cloves, minced
  • 1 jar New Canaan Farms Verde Chili Salsa
  • ½ cup sour cream
  • ¼ cup cilantro, chopped
  • 2 cups shredded cooked chicken (rotisserie or leftovers work well)
  • 1 cup shredded cheddar, Monterey Jack, or Mexican cheese blend
  • 6 regular-size flour or corn tortillas

Serve With: Black beans, avocado, cherry tomatoes, and Mexican rice

Directions

  1. Preheat the oven to 350°F.

  2. Heat oil in a skillet over medium heat. Add garlic and cook until fragrant, about 1 minute.

  3. Stir in the salsa and cook for 1 minute more. Remove from heat and stir in sour cream and cilantro. Taste and adjust with salt, pepper, or extra sour cream if needed.

  4. Reserve about 1 cup of sauce. Spread this on the bottom of a baking dish.

  5. Stir shredded chicken and half of the cheese into the remaining sauce.

  6. Place about ⅓ cup of filling into each tortilla and roll tightly. Arrange seam-side down in the baking dish.

  7. Spread the reserved sauce over the tortillas and top with remaining cheese.

  8. Cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, until the cheese is melted and bubbly.

  9. Sprinkle with fresh cilantro and serve with black beans, avocado, cherry tomatoes, and rice.

Other add-ins to try: Use Red Salsa and garnish with sour cream for a classic twist. Try Habanero Salsa for a gentle heat. For a heartier filling, use Black Bean & Corn Salsa.