Indulge in this bright, fresh take on the popular enchilada dish featuring the bold flavor of Cholula® Green Pepper Hot Sauce. The star of the show is the rich cheese sauce that’s both spooned into the bottom of the dish and over the top before baking.
8
INGREDIENTS
Servings: 4
INGREDIENTS
- 3 cups shredded cooked chicken
- 1 jar (12 ounces) Cholula® Salsa Verde - Mild Salsa
- 2 tablespoons Cholula® Green Pepper Hot Sauce
-
1/2
cup
Mexican crema
![substitution]( "substitution")
Substitutions available
/ sour cream
- 8 flour tortillas (6-inch)
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Oaxaca cheese
- 1/4 cup fresh cilantro leaves, chopped
INSTRUCTIONS
- 1 Preheat oven to 375°F. Place shredded chicken and 1/2 cup each Monterey Jack and Oaxaca Cheese in large bowl, tossing to mix. Set aside. Place Salsa Verde, Green Pepper Hot Sauce and crema in blender container. Cover. Pulse just until well blended, but not completely smooth.
- 2 Spray 9-inch square baking dish with no stick cooking spray. Spoon 1/3 cup of the green enchilada sauce into bottom of dish, spreading evenly. Spoon 1/2 cup chicken mixture down the center of each tortilla. Fold over one side of tortilla to cover filling and roll to enclose. Place seam-side down in baking dish. Spoon remaining enchilada sauce evenly over top. Top evenly with remaining cheese.
- 3 Bake 30 - 35 minutes or until heated through and cheese is lightly browned and bubbly. Let stand 5 to 10 minutes. Sprinkle with freshly chopped cilantro to serve.
