Creamy Chicken Enchiladas

You guys, these enchiladas!! Oh my goodness, they are creamy and spicy and cheesy. You have to try them. Super easy, and quick; you’ll have these whipped up in no time flat. Let’s get started!

1 rotisserie chicken, skin removed, meat pulled and shredded
1 jar Salsa Verde
1 can green enchilada sauce
16 oz sour cream
1 packet soft tortillas - I love the raw Tortilla Land tortillas (cook these up prior to assembling)
2 cups shredded cheese

In a large bowl, combine sour cream, salsa verde, and enchilada sauce. Season with garlic salt and cumin. Add a cup or so of the sauce to the pulled chicken meat. In a glass Pyrex baking dish, spread a layer of the sauce on the bottom to keep the tortillas from sticking. To assemble the enchiladas, put some of the saucy chicken and shredded cheese in a tortilla and roll. Place seam down in the baking dish. Continue until your pan is full. Pour the remaining sauce over the rolled tortillas and top with cheese. Bake in a 375 degree oven for 30 minutes or until the sauce is bubbly and the cheese is melty. Enjoy!

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