Wozu’s Green Chili Chicken Enchiladas

Ingredients:

• 2 cups shredded cooked chicken
• 6 flour tortillas or corn tortillas, 8 inches in diameter
• 2 cups (16 ounces) green chile enchilada sauce or salsa verde
• 1 teaspoon olive oil or avocado oil
• 2 garlic cloves, minced
• ½ cup sour cream
• ¼ cup fresh cilantro, finely chopped, plus more for serving
• 1 cup shredded cheddar,
• Monterey Jack, Oaxaca, or use a Mexican cheese blend

Instructions:

1. Prepare the oven and dish

• Preheat your oven to 350°F (177°C).
• Grease a 2-quart baking dish.

2. Make the enchilada sauce

• Heat oil in a skillet over medium heat.
• Add garlic and cook until fragrant (about 1 minute). Don’t let it brown.
• Stir in the green chile enchilada sauce (or salsa verde) and cook for 1 more minute.

3. Make it creamy

• Remove the skillet from heat.
• Stir in sour cream and cilantro.
• Taste and season with salt and pepper. If it’s too spicy, add more sour cream.

4. Add the chicken

• Scoop out 1 cup of sauce and set aside for later.
• Stir shredded chicken and half the cheese into the sauce that’s still in the skillet.

5. Assemble the enchiladas

• Spread half of the reserved sauce on the bottom of the baking dish.
• Place ⅓ cup of the chicken mixture in the center of each tortilla.
• Roll each tortilla into a cylinder and place seam-side down in the dish.
• Spread the remaining reserved sauce on top.
• Sprinkle with the rest of the cheese.

6. Bake the enchiladas

• Garnish with fresh cilantro and enjoy!
• Cover with aluminum foil and bake for 15 minutes.
• Remove the foil and bake another 10 minutes until the cheese is bubbly and golden.

7. Let cool & rest

• Let cool 5–10 minutes before serving so they set in the middle.