{4-Ingredient Enchiladas}

May 05, 2014

I love a simple meal and I crave Mexican food, so this recipe was a perfect one to add to my dinner list.  Kevin and Amanda's Salsa Verde Chicken Enchiladas caught my eye as soon as I saw that they only call for 4 ingredients, and my husband absolutely loved them!!  I paired them with a side salad, and I had this meal prepped and on the table in no time.  Perfect choice for a quick and easy weeknight meal!
{via Kevin and Amanda
{via Kevin and Amanda}

1 (16 oz) jar Salsa Verde
2 cups shredded pepper jack cheese
3 cups (12 oz) cooked, chopped chicken (I use a Rotisserie Chicken from the grocery store)
8 medium (soft taco size) flour tortillas


1. Preheat oven to 350 degrees F. Spray a 9×13 baking dish with cooking spray. Spoon a thin layer of salsa verde into the bottom of the dish.
2. Combine chicken, 1 cup salsa verde, and 1 cup cheese in a bowl. Spoon about 1/3 cup mixture down the middle of a tortilla. Fold sides over and place seam side down in prepared baking dish. It’s okay if they overlap a bit.
3. Top with remaining salsa and 1 cup shredded cheese. Bake uncovered for 20-30 minutes until bubbly. Serve and enjoy!

Thanks Kevin and Amanda for the yummy recipe!!

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