Verde Sour Cream Chicken Enchiladas

Instructions

1. 1

   Add salsa verde and salt to a saucepan over medium heat and cook until simmering.

2. 2

   Remove from heat and stir in sour cream and chihuahua cheese until thoroughly incorporated. Set sauce aside.

3. 3

   Heat avocado oil in a skillet over medium heat. Add red bell pepper and cook for 2 minutes, stirring occasionally.

4. 4

   Add rotisserie chicken to a bowl with the bell pepper mixture and mix until thoroughly warmed, approximately 3-4 minutes.

5. 5

   Heat corn tortillas on a griddle over medium heat for 30 seconds on each side.

6. 6

   Heat oven to 375°F. Grease a baking dish and spread 1/4 cup sauce on the bottom.

7. 7

   On each tortilla, spread the chicken and pepper mixture, shredded Mexican cheese, and sauce lengthwise. Roll into a cylinder and place seam-side down in the dish.

8. 8

   Spread remaining sauce over tortillas and sprinkle with remaining cheese.

9. 9

   Cover with aluminum foil and bake until heated through, about 10 minutes.

10. 10

    Remove foil and bake 10 minutes longer until cheese is melted.

11. 11

    Garnish with fresh cilantro and scallions. Let rest 5 minutes before serving.