Sour Cream & Onion Salsa Verde Enchiladas
Easy, healthy enchiladas with a Sour Cream & Onion Salsa Verde filling made with chicken or turkey.
Ingredients
For the Sour Cream & Onion Chicken Filling:
- 3 cups shredded chicken or turkey
- 1/4 of 12 oz. jar salsa verde
- 1 cup sour cream (or sub plain Greek yogurt)
- 1/2 cup shredded cheese
- 2 limes, juiced
- 1 tbsp chives, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cumin
For the Enchiladas:
- 3/4 of 12 oz. jar salsa verde
- 1 cup shredded cheese
- 6 grain-free tortillas
Instructions
- Preheat oven to 400 degrees.
- Pour ¼ of the jar of salsa verde in the bottom of your baking dish, spread evenly.
- In a bowl, combine all ingredients for the sour cream & onion chicken filling, stirring well
- In a small saucepan over low heat, add ¼ of the salsa verde and heat one tortilla in the salsa until warm, about 20 seconds.
- Immediately transfer the tortilla to the baking dish, spoon the filling into the middle and roll so that the crease is at the bottom. Repeat with all 6 tortillas.
- Pour the remaining ½ of the jar of salsa verde over the enchiladas, and sprinkle the shredded cheese on top evenly.
- Bake enchiladas for 10 minutes, until the cheese is all melted.
- Serve with baby tomatoes, chives, lime wedges and avocado.