Spicy Salsa Verde Enchiladas
1. In a large skillet, heat oil over medium heat, then add onions and garlic and saute until softened, about 5-6 minutes.
2. Add chopped rotisserie chicken, corn, cumin, chili powder, and 1 jar salsa to the skillet and cook until heated through. Remove from heat.
3. Pour jalapeno sauce in the bottom of the prepared baking dish and spread evenly to coat the bottom.
4. Assemble enchiladas by first coating the tortilla in the jalapeno sauce, then filling with chicken mixture. Roll into enchilada shape and place, seam side down, into prepared baking dish. Repeat until all enchiladas are made.
5. Spread ½ cup additional salsa verde across the top of the enchiladas, then top with shredded cheese.
6. Bake enchiladas for 10-15 minutes or until golden brown and cheese is bubbly.
7. Remove from heat and serve with sour cream, chopped avocado, jalapenos etc
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Directions
1. In a large skillet, heat oil over medium heat, then add onions and garlic and saute until softened, about 5-6 minutes.
2. Add chopped rotisserie chicken, corn, cumin, chili powder, and 1 jar salsa to the skillet and cook until heated through. Remove from heat.
3. Pour jalapeno sauce in the bottom of the prepared baking dish and spread evenly to coat the bottom.
4. Assemble enchiladas by first coating the tortilla in the jalapeno sauce, then filling with chicken mixture. Roll into enchilada shape and place, seam side down, into prepared baking dish. Repeat until all enchiladas are made.
5. Spread ½ cup additional salsa verde across the top of the enchiladas, then top with shredded cheese.
6. Bake enchiladas for 10-15 minutes or until golden brown and cheese is bubbly.
7. Remove from heat and serve with sour cream, chopped avocado, jalapenos etc