Easy, Cheesy Chicken Enchiladas Verdes

alittleandalot.com

Sunshine_Daydream

2 cups (11 ounces) cooked, shredded chicken

1 teaspoon ground cumin

¾ cup (170 grams/ 6 ounces) sour cream

3 ½ cups (400 grams/ 14 ounces) shredded Monterey Jack cheese

One 15-ounce jar (2 cups) of salsa verde (*See note)

⅓ cup (76 grams/ 2.66 ounces) heavy cream

5 large flour tortillas

subheading: For serving (optional):

½ cup chopped green onions

1 cup diced tomatoes or cherry tomatoes, cut in half

Directions at alittleandalot.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer