Ugly Chicken Creamy Salsa Verde Enchiladas

The month of January is dedicated for some to stock up their pantries with homemade canning. It's called Canuary. Insert this recipe for enchiladas!
It tastes so delicious, you’ll forget it was made with home canned, shelf stable chicken. Comforting meal in 30 minutes. This can be made in advance as a freezer meal. Stay to the end to see what I do with the leftover filling.

Ingredients

1/2 tbsp Butter

1/2 tbsp Olive oil

1/2 cup yellow onion, diced

1 jalapeño, diced (remove seeds for less spice)

4-5 cloves garlic, grated

Salt, to taste

Pepper, to taste

Cumin, to taste

3.5-4 cups salsa verde

1 cup sour cream

1/4 cup cilantro, chopped

Juice from 1 lime

1 rotisserie chicken, shredded

4 oz Monterrey jack cheese, freshly shredded

4 oz white cheddar cheese, freshly shredded

8 flour tortillas (can sub corn)

1-2 avocados, cubed (optional)

Instructions

Preheat oven to 350F.

In a large sauce pan, melt butter and olive oil over medium-low heat. Add onion and jalapeño, followed by salt, pepper, and cumin. Saute for 5-6 minutes.

Grate in the garlic and cook for another 30 seconds.

Pour in salsa verde, sour cream, cilantro, and lime juice. Stir and adjust seasoning as needed. Remove 1 cup of sauce and set aside.

Add shredded chicken and half of the shredded cheese to the sauce. Stir until combined.

Spread a light layer of enchilada sauce in a 9x13” baking dish.

Place about 3 tablespoons of the chicken mixture in the center of the tortillas, followed by cubed avocado. Roll and place in the baking dish.

Pour the remainder of the enchilada sauce over the rolled tortillas. Sprinkle the remaining cheese on top, cover with foil, and bake for 20-30 minutes.

Remove the foil and finish baking until the cheese is melted and bubbly. Optionally finish under the broiler.

Serve with sour cream, cilantro, and a lime wedge.

Garnish: Sour cream, lime wedge, cilantro

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