Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas

Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas are cheesy, creamy, spicy, chicken enchiladas that are easy to make and your family will love.

Course Chicken, Main Dishes

Cuisine Mexican, Tex-Mex

Keyword Cheesy Tomatillo Verde Sour Cream Chicken Enchiladas

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 773kcal

1-1/2 cups Herdez Tomatillo Verde Mexican Cooking Sauce or other salsa verde
2 cup sour cream
2 cups shredded cooked chicken I like to use chicken cooked with taco or fajita seasoning
1 cup shredded cheddar or Monterey jack cheese
6 six-inch flour tortillas
chopped fresh cilantro optional
chopped green onions optional
chopped avocado optional

Preheat oven to 350 degrees F.
In a medium bowl, stir together the tomatillo verde salsa, sour cream, and half of the cheese.
Pour 2 cups of the sauce into another bowl. Set aside. (This is to pour over the top of the enchiladas later)
Stir in the shredded cooked chicken into the original batch of sauce.
Add 2 tablespoons of the reserved sauce to the bottom of a 9-inch x 9-inch baking dish.
Place roughly 1/4 cup of the chicken mixture in the center of each tortilla. Roll up each tortilla and place seam-side down in the baking dish.
Pour the reserved sauce evenly over the top of the enchiladas. Sprinkle the remaining cheese evenly over the top of the enchiladas. Bake in a preheated oven for about 20 minutes until the sides are bubbly and the cheese is melted on the top. Garnish with chopped, green onions, cilantro, or chopped avocado and serve.