Chicken Enchiladas Verdes

Ingredients

• Chicken thighs

  meat/protein
  3 lb

  $13.50
• Corn tortillas

  pantry
  20 tortilla

  $4.00
• Salsa verde

  pantry
  4 cup

  $4.80
• Shredded Mexican blend cheese

  dairy
  2.5 cup

  $12.50
• Sour cream

  dairy
  10 tbsp

  $3.00
• Yellow onion

  produce
  2 onion

  $2.00
• Garlic

  produce
  20 cloves

  $2.00
• Cumin

  spices
  5 tsp

  $0.25
• Cilantro

  produce
  1 bunch

  $1.50
• Lime

  produce
  2.5 lime

  $1.25

Instructions

1. 1

   Poach chicken with onion, garlic, cumin until cooked. Shred.

2. 2

   Mix chicken with 2 tbsp salsa verde and a splash of sour cream.

3. 3

   Warm tortillas pliable. Fill with chicken, roll, place seam-down in baking dish.

4. 4

   Pour remaining salsa over top, sprinkle cheese.

5. 5

   Bake at 375°F for 20 min. Top with cilantro, sour cream, lime.

Prep Timeline

Firehouse Notes

• Warm tortillas first or they crack when rolling.
• Drizzle of sour cream after baking — not before.