Ingredients
- 2-3 cooked chicken breasts (1.5 - 2 lbs)
- 2 jars salsa verde (I buy mine from Trader Joe's)
- 2 onion, diced
- 3 garlic cloves, mashed
- 1 tbsp tablespoon ghee or avocado oil or olive oil
- one package of 6-8 burrito size tortillas
- salt & pepper to taste
FOR THE TOPPINGS:
- Diced tomatoes
- Jalapeños
- Avocado
- Mexican cheese, sea salt and pepper to taste
Instructions
- Sauté the diced onion in a large pan.
- After a few minutes, add the mashed garlic, a pinch of s&p, and remove from heat after 3-4 minutes.
- Add the cooked shredded chicken to the pan with the onions and mix everything together well.
- Next, assemble the enchiladas.
- Lay out tortillas on the counter and spray both sides with oil.
- That step is optional, but it’s a great way for the tortillas to get crispy— I’d do it if I was you.
- Pour some salsa into the bottom of an 8x8 baking dish (about 1/4 jar).
- Next, fill each tortilla with some chicken mixture and roll them up tightly.
- Place folds side down into an 8x8 baking dish.
- Repeat until tortillas are gone. pour remaining salsa on top.
- Sprinkle on some Mexican cheese, if using.
- Bake for 20 minutes at 350 degrees. you can turn on the broiler for a minute or two at the end to brown the cheese.
- Remove from oven and garnish with diced tomatoes, sliced jalapeños, and avocado.Enjoy!
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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