The salsa verde in this recipe combines the smoky flavor of Spanish paprika with the bright flavors of tomatillo and lime to make these cheesy enchiladas stand out from the rest!
- 1 jar (16 ounces) Pace® Salsa Verde
- 1 1/2 cups shredded cooked chicken
- 1/2 cup sour cream
- 1 1/2 cups shredded Cheddar Jack cheese (about 6 ounces)
- 8 corn tortillas or flour tortilla (6-inch), warmed
Heat the oven to 375 degrees F. Spread 1/2 cup salsa verde in a 2-quart shallow baking dish.
Stir 1/4 cup salsa verde, chicken, sour cream and 1/2 cup cheese in a medium bowl. Spoon about 3 tablespoons of the chicken mixture down the center of each tortilla. Roll up and place seam-side down in the baking dish. Top with the remaining salsa verde.
Bake for 15 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted.
Nutritional Values per Serving
Using Pace Salsa Verde: : Calories 509, Total Fat 26g, Saturated Fat 13g, Cholesterol 102mg, Sodium 1199mg, Total Carbohydrate 38g, Dietary Fiber 4g, Protein 28g, Vitamin A 28%DV, Vitamin C 8%DV, Calcium 39%DV, Iron 9%DV