These savory enchiladas deliver a delicious kick thanks to the signature heat of Mrs. Renfro’s Green Jalapeño Salsa. The combination of tender chicken, tangy sauce and gooey cheese makes this an easy win for a quick weeknight dinner.
Ingredients
- 1 (16-oz.) jar Mrs. Renfro’s Green Jalapeño Salsa
- 12 corn tortillas
- 3 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream
Directions
- Preheat oven to 350°F.
- Combine shredded chicken with 1/2 cup Mrs. Renfro’s Green Jalapeño Salsa and 1 cup shredded cheese in a bowl.
- Warm tortillas until pliable.
- Place 1/4 cup of the chicken mixture into each tortilla and roll tightly.
- Arrange rolled tortillas seam-side down in a 9x13-inch baking dish.
- Pour remaining Mrs. Renfro’s Green Jalapeño Salsa over the enchiladas.
- Sprinkle with remaining 1 cup of cheese.
- Bake for 20 minutes or until the cheese is melted and the sauce is bubbling.
- Top with sour cream before serving.