Ingredients
- 2 boneless skinless chicken breasts
- 2 teaspoons ground cumin
- 1 can of cream of chicken soup
- 1 cup of green salsa Verde
- 2 tablespoons butter
- 1 cup of sour cream
- 16 to 17 small corn tortillas
- 5 cups freshly shredded Monterey jack cheese (separate one to two cups of the shredded cheese to garnish the enchilada casserole)
- Salt and pepper to taste
Recipe Description
Easy green verde white sauce enchiladas. The filling ingredients and toppings can be made ahead of time during meal prep, so that you decrease cooking times for later. You can make this dish even easier if purchase a cooked chicken from your local grocery store. And there is Loads of flavor from this easy white sauce. My family likes to load this bad boy with tons of cheese! Check out the how to steps and pictures in the link to show you an easy way to shred chicken and how to assemble the dish. Chow!
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