Chicken Enchiladas with sour cream and salsa verde

From The Girl Who Ate Everything

The original recipe uses the filling as part of a sandwich. We like it better as filling for enchiladas. Serve with black beans or refried beans.

*2024 edit

I'm keeping the link the same and we still like this better as enchiladas but I'm going to be updating all the amounts here for our use.

1 tablespoon extra virgin olive oil
1 small red onion, chopped
2 cloves garlic, chopped
juice of 1 lime
1 tablespoon honey
1 1/2 cups salsa verde, homemade if you can (the 2024 batch made a little more than 2 cups)
1/2 cup-ish sour cream
2 lbs cooked chicken cut into small pieces, if using a whole cooked chicken, season with chili powder, salt and a little cayenne pepper
1 1/2  cup shredded monterey jack cheese
medium tortillas


In a large skillet, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 2 minutes.
Stir in the lime juice and honey, then stir in the salsa and heat through.
Mix in the sour cream. 

Taste and season with salt if needed. 

Add about half of the sauce to your bowl of shredded chicken and mix.
Place filling on the tortilla, top with a little cheese and roll it up.
Add a little of the leftover salsa verde to the bottom of your 13 X 9 pan and then place the rolled enchiladas seam side down in the pan.

2024 edit, it made 8 big enchiladas

Top with the rest of the sour cream sauce and top with a little extra cheese.

Bake at 375 until everything is hot and bubbly and the cheese is melted.