Skillet Verde Chicken Enchiladas
Easy weeknight dinner using the Tomatillo Y Poblano salsa from Bernard's Gourmet Salsa. Gluten free & dairy free options!
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
If you do not have a cast iron skillet, that is fine! You can simply heat your enchilada sauce in any pan, and assemble enchiladas in an oven safe casserole dish.
Tried this recipe?Comment below and let me know how it was!