An easy version of Enchiladas Verdes with chicken, a ready-made salsa verde, sour cream, cheese and cilantro is outstandingly delicious. Salsa verde is a delicious green tomatillo salsa made with garlic, onion and peppers.
10taco-size (6-inch diameter) flour or corn tortillas see tips
1-¼cupsshredded Cheddar and Monterey Jack blend or a Mexican cheese blend
½cupcrumbled cotija cheeseoptional
Preheat oven to 350°F.
Spray a 13-by 9-inch glass baking dish with non-stick cooking spray. Set aside.
In a medium skillet over medium heat, add the oil and heat until shimmering. Add the garlic and cook, stirring, until the garlic is fragrant. Add the chicken, cumin, oregano, and mushroom powder (if using); cook, stirring, until combined and warmed though. Set aside.
In a medium bowl, whisk together the salsa verde and sour cream until well blended. (Some tiny bits of sour cream may still be visible which is okay.) Spread about ½ cup salsa verde mixture over the bottom of the prepared baking dish until just covered. Set remaining sauce aside.
Place a tortilla on a plate (or clean work surface). Spoon a slightly heaping 3 tablespoon chicken mixture down the center of each tortilla. Top with 2 tablespoon shredded cheese. Roll up tortilla and place seam side down in the prepared baking dish. Repeat with remaining tortillas, chicken, and cheese.
Spread the reserved sauce over the tortillas and sprinkle with the remaining cheese.
Bake 30 to 35 minutes or until the top is lightly browned and bubbly. Let stand 5 minutes. Sprinkle with cotija cheese.
Serve garnished with cilantro, if using, and sour cream on the side.