Skillet Verde Chicken Enchiladas
Hey y’all! I have another great salsa recipe to bring to you: Skillet Verde Chicken Enchiladas using Bernard’s Tomatillo Y Poblano Salsa. This salsa has a nice medium heat to it. (Bernard’s gives it a 6 out of 10 on the heat scale.) The tangy flavor of the tomatillos, paired with the heat of the poblanos and serranos, provides a rich deep flavor.
I used corn tortillas, and dairy free cheese and sour cream to make this meal completely gluten & dairy free. You can use regular cheese and sour cream if you wish too!
Continue reading below for the full printable recipe for the Skillet Verde Chicken Enchiladas. You can also tune in to the video posted below to follow along step by step!
If you like this recipe, be sure to check out my other recipes using Bernard’s Salsa’s here. And I always love to hear from you on social media! Tag me & Bernard’s salsa’s on your posts! Bernard’s is running a promotion right now, if you create a dish using one of their salsa’s – post it on social media, tag @bernardsgourmetfoods & #thinkoutsidethejar . They will send you a gift card to HEB to purchase another jar of salsa! 🙂
Skillet Verde Chicken Enchiladas
Ingredients
- 2 cups cooked shredded chicken I like to buy rotisserie chicken.
- 3/4 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp garlic powder
- 8 corn tortillas
- 1 cup shredded cheese
Instructions
- Preheat oven to 375 F.
- In a cast iron skillet, pour about half of your jar of salsa to begin warming.
- In a large bowl combine chicken, spices, and sour cream. Stir until combined, and set aside.
- Place tortillas one by one in the heating salsa, just enough to soften. Gently set aside.
- Assemble the enchiladas. Fill each tortilla with about 2 tbsp of chicken filling, roll up, and place seam side down in oven safe skillet.
- Sprinkle with cheese and remaining salsa, and place in oven to cook for about 8-10 minutes.
Notes
Thanks again for reading, and I hope you ENJOY!
