Dos Arroyos Verde Salsa Enchiladas

Ingredients:

  • 8-10 corn tortillas
  • 2 cups cooked shredded chicken (you can also use cooked shredded beef or beans for a vegetarian option)
  • 1 1/2 cups Dos Arroyos Verde Salsa
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional toppings: sliced avocado, chopped cilantro, sour cream

Instructions:

  1. Preheat your oven to 350°F (175°C).

  2. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté until softened and fragrant, about 2-3 minutes.

  3. Add the shredded chicken to the skillet and season with salt and pepper. Stir in 1/2 cup of Dos Arroyos Verde Salsa, mixing until the chicken is coated and heated through. Remove from heat.

  4. Warm the corn tortillas slightly in the microwave or in a skillet to make them pliable.

  5. Pour a small amount of Dos Arroyos Verde Salsa into the bottom of a baking dish, just enough to coat the bottom.

  6. Take a tortilla, spoon some of the chicken mixture into the center, and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and chicken mixture.

  7. Once all the enchiladas are rolled and placed in the baking dish, pour the remaining Dos Arroyos Verde Salsa over the top, spreading it evenly.

  8. Sprinkle shredded cheese over the top of the enchiladas.

  9. Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.

  10. Remove the foil and continue baking for an additional 5 minutes, allowing the cheese to brown slightly.

  11. Once done, remove from the oven and let it cool for a few minutes before serving.

  12. Serve the enchiladas hot, garnished with sliced avocado, chopped cilantro, and a dollop of sour cream if desired.

Enjoy your delicious Dos Arroyos Verde Salsa Enchiladas!

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