Chili-Lime Chicken Enchiladas Verde
Tender chicken, bright salsa verde and a creamy chili-lime cheese layer make these enchiladas cozy without being flat or heavy. They are exactly what you want when a weeknight needs a little more color, a little more comfort and zero boring bites.
Ingredients
Method
- Heat oven to 375°F. Warm Ellbee's Garlic Olive Oil in a skillet. Add chicken and Ellbee's Chili Lime Gourmet Garlic, then stir in 3/4 cup salsa verde, half the tomatoes, half the cilantro and 1/2 cup cheese until saucy.
- Whisk the remaining salsa verde with Ellbee's Peach White Balsamic Vinegar. Spread a thin layer in the bottom of a 9-by-13-inch baking dish.
- Fill tortillas with chicken mixture, roll and place seam-side down in the dish. Pour over the remaining verde sauce and cover with the remaining cheese.
- Bake uncovered until browned and bubbling, 20 to 25 minutes. Finish with cilantro, tomato, jalapeño and lime before serving.
Notes
Time: 50 min
Kitchen tip: Rotisserie chicken makes this genuinely weeknight-fast; use the time you save to make a crunchy salad for the side.
