• Jarlsberg® •
• Evergreen Chicken Enchiladas with Salsa Verde •
• Ingredients •
You will need
- 2 cups Pulled chicken
- 1 cup Sour cream
- 1 tsp. Garlic salt
- 10 ounces Chopped frozen spinach, thawed and undrained
- 8 Medium flour tortillas
- 2 cups Jarlsberg® cheese, grated and divided
- 2 cups Green enchilada or tomatillo sauce (store-bought)
- Chopped cilantro
- Sliced Jalapenos
- Avocado slices
Makes 4 servings
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.