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Salsa Verde Chicken Enchiladas

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 tbsp or 3 bulbs garlic (chopped)
  • 1 14oz can artichoke hearts (chopped)
  • 2 cups shredded chicken (cooked)
  • 1/2 cup plain Greek yogurt or sour cream
  • 1 1/2 cup cheddar cheese (shredded – 1/2 cup for filling, 1/2 cup for enchilada, 1/2 cup for topping)
  • 2 12oz Trader Joes Salsa Verde
  • 1/4 cup cilantro (chopped)
  • salt
  • 10 tortillas of choice

Toppings

  • 1 jalapeño (sliced)
  • 2 scallions (sliced)
  • fresh cilantro (chopped)

Instructions

  1. Preheat oven to 375F.
  2. Heat olive oil in a medium pan on medium heat. Add in garlic and cook for about one minute. Do not burn the garlic.
  3. Add in chopped artichoke hearts and cook for about 3 minutes.
  4. Next add in cooked shredded chicken, plain yogurt, 1/2 cup cheddar cheese, cilantro and 2 cups of the salsa verde. Mix until well combined. Add some salt to your liking. Turn off heat.
  5. Add 1/4 cup of the remaining salsa verde and spread onto a baking dish.
  6. Divide the chicken filling between the 10 tortillas, sprinkle a little more cheese on top of the filling and roll. Repeat, lining up tortillas, seam-side down in the dish.
  7. Spread the remaining salsa verde over the enchiladas and sprinkle remaining cheese. Top off with jalapeños.
  8. Cover with foil. Bake for 25 minutes.
  9. Remove foil, top with green onions and cilantro, broil for about 2-3 minutes.
  10. Let cool for about five minutes.
  11. Serve with sliced avocado.

Notes

I used Trader Joe’s tortillas that were 6.5″ diameter. 

Save any leftovers in an air tight container in the refrigerator for about 5 days.