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Small Batch Green Chile Chicken Enchiladas
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Serves 4 |
Perfect for weeknight dinners and weekend lunches.
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Ingredients:
2 teaspoons avocado oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 cup salsa verde
1 can green chiles, 4 oz.
1/3 cup sour cream
2 tablespoons whipped cream cheese
2 tablespoons finely chopped cilantro
2 cups shredded rotisserie chicken
1 cup shredded Colby Jack cheese
4 fajita-size flour tortillas
Directions:
Preheat the oven to 350° F. Grease a large baking with cooking spray. Set aside.
Pour the avocado oil into a fry pan and bring to medium heat. Once hot, add the onions, cook for 4-5 minutes, until softened. Add the garlic and cook for about 30 seconds. Then stir in the salsa verde and green chiles. Reduce heat to medium-low and let simmer for 2 minutes. Set aside 1 cup of the sauce for topping the enchiladas.
Remove the pan from the heat. Stir in the sour cream, cream cheese and cilantro. Add the shredded chicken and 1/2 cup of the shredded Colby Jack cheese. Stir together until well mixed.
Spoon an equal amount of the chicken mixture down the middle of each tortilla. Roll the tortillas up and arrange them seam side down in the baking dish.
Pour the reserved green chile sauce over the enchiladas. Sprinkle the remaining shredded Colby Jack cheese over the enchiladas.
Place the enchiladas in the oven to bake for 25 minutes.
Remove from the oven and let rest 5 minutes before serving. Enjoy!
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Small Batch Green Chile Chicken Enchiladas
Serves 4
Ingredients:
2 teaspoons avocado oil
1/2 cup chopped yellow onion
2 cloves garlic, minced
1 cup salsa verde
1 can green chiles, 4 oz.
1/3 cup sour cream
2 tablespoons whipped cream cheese
2 tablespoons finely chopped cilantro
2 cups shredded rotisserie chicken
1 cup shredded Colby Jack cheese
4 fajita-size flour tortillas
Directions:
Preheat the oven to 350° F. Grease a large baking with cooking spray. Set aside.
Pour the avocado oil into a fry pan and bring to medium heat. Once hot, add the onions, cook for 4-5 minutes, until softened. Add the garlic and cook for about 30 seconds. Then stir in the salsa verde and green chiles. Reduce heat to medium-low and let simmer for 2 minutes. Set aside 1 cup of the sauce for topping the enchiladas.
Remove the pan from the heat. Stir in the sour cream, cream cheese and cilantro. Add the shredded chicken and 1/2 cup of the shredded Colby Jack cheese. Stir together until well mixed.
Spoon an equal amount of the chicken mixture down the middle of each tortilla. Roll the tortillas up and arrange them seam side down in the baking dish.
Pour the reserved green chile sauce over the enchiladas. Sprinkle the remaining shredded Colby Jack cheese over the enchiladas.
Place the enchiladas in the oven to bake for 25 minutes.
Remove from the oven and let rest 5 minutes before serving. Enjoy!
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