Creamy Chicken Enchiladas Verde

Recipe View 5 mins Preheat oven to 350 degrees F (175 degrees C). (5 min)

Recipe View 2 mins In a bowl, gently mix sour cream and tomatillo salsa until smooth and well combined. Set aside. (2 min)

Recipe View 5 mins Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic. Cook and stir for 4-5 minutes, or until the vegetables are softened and fragrant. (5 min)

Recipe View 3 mins Stir in the shredded chicken, 1 cup of the sour cream mixture, and drained green chiles. Mix well until everything is evenly distributed. (3 min)

Recipe View 10 mins Spoon about 1/3 cup of the chicken mixture down the center of each flour tortilla. Roll up the tortillas tightly and place them, seam-side down, in a 13x9-inch baking dish that has been lightly sprayed with cooking spray. (10 min)

Recipe View 2 mins Pour the remaining tomatillo sauce evenly over the enchiladas. Sprinkle the shredded Mexican cheese on top. (2 min)

Recipe View 20 mins Cover the baking dish with aluminum foil. Bake for 15-20 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. (20 min)

Recipe View 5 mins Remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly, if desired. (5 min)

Recipe View 5 mins Let the enchiladas cool for a few minutes before serving. Enjoy! (5 min)