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Salsa Verde Chicken Enchiladas
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Pickled Onion

1/3 cup white vinegar

1 tablespoon sugar

1/4 teaspoon salt

1 small (1/2 cup) red onion, thinly sliced


1 tablespoon Land O Lakes® Butter, plus 1 1/2 teaspoons for baking dish

2 teaspoons finely chopped fresh garlic

2 cups salsa verde

1/2 cup sour cream

1/2 cup chopped fresh cilantro, divided

2 cups shredded cooked chicken


8 ounces (2 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese, divided

6 (8-inch) flour tortillas

Jalapeño chile pepper, sliced

How to make

  1. STEP 1

    Combine vinegar, sugar and salt in small microwave-safe bowl; microwave 1 minute. Stir; repeat in 10-second intervals until sugar is dissolved. Add red onion, pressing to submerge. Let stand 30 minutes; drain before using.

  2. STEP 2

    Meanwhile, heat oven to 350°F.

  3. STEP 3

    Heat 1 tablespoon butter in medium saucepan over medium heat. Add garlic; cook 30 seconds or until fragrant. Stir in salsa verde; cook 2 minutes longer. Remove from heat; stir in sour cream and 2 tablespoons chopped cilantro. Set aside 1 cup sauce for assembling enchiladas.

  4. STEP 4

    Add shredded chicken and 1 cup cheese to remaining sauce in pan.

  5. STEP 5

    Brush 8-inch square baking dish with 1 1/2 teaspoons butter; set aside.

  6. STEP 6

    Heat tortillas 30 seconds in microwave. Spread 1/4 cup reserved sauce in bottom of baking dish. Spread 1/2 cup enchilada filling in line along left-center side of warmed tortilla; roll tightly into 1 1/4-inch cylinder. Place seam-side down into prepared baking dish. Repeat with remaining tortillas, lining them up tightly in baking dish. Spread remaining sauce evenly over assembled enchiladas; sprinkle with cheese. Cover tightly with foil.

  7. STEP 7

    Bake 15 minutes. Remove foil; bake 15 minutes or until cheese is melted and sauce is bubbling. Garnish with remaining chopped cilantro, pickled red onion and sliced jalapeño.

Tip #1

Store any leftovers tightly covered in refrigerator up to 2 days.

Tip #2

Heating tortillas before using makes them easier to work with and less likely to break or crack.

Tip #3

Serve with your favorite hot pepper sauce if you prefer a spicier option.

Tip #4

Any leftover pickled red onion can be stored in its liquid, refrigerated up to 1 week.

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