Tomatillo sauce pairs deliciously with smooth, nutty Jarlsberg® in this easy enchiladas dish. Top with japapeno peppers for a a little heat!
Pre-heat oven to 375. Measure to see if the tortillas will fit inside your 9x13 baking dish. If they’re too long, trim tortillas accordingly.
In a medium bowl add pulled chicken, sour cream, garlic salt, chopped spinach and 1 cup Jarlsberg®. Mix well and set aside.
Spread 1 cup of enchilada sauce in a baking dish and begin assembling the enchiladas. Spread about two spoonfuls chicken mixture across each flour tortilla and roll enchilada. Place seam-side-down in baking dish. Continue assembling until you have 8 enchiladas, or dish is full. Spread second cup of sauce on top of enchiladas then top with 1 cup of Jarlsberg® cheese.
Bake in oven, uncovered, for 15-20 minutes until cheese is bubbly. Top with cilantro, jalapenos and avocado slices.