Chicken Enchiladas

Ingredients

1 teaspoon vegetable oil
2 garlic cloves, minced
1 jar New Canaan Farms Verde Chili Salsa 
1/2 cup sour cream
1/4 cup cilantro, chopped
2 cups shredded cooked chicken, store bought or home leftovers
1 cup shredded cheddar, Monterey Jack or Mexican cheese blend
6 regular-size flour or corn tortillas

Serve with

Sprinkle with any leftover cilantro and serve with black beans, avocado,  cherry tomatoes and Mexican Rice

Directions

• Preheat oven to 350°
• Heat oil in a skillet over medium heat then cook garlic until fragrant, about 1 minute.
• Stir in the Verde Chili Salsa and cook until heated through, about 1 minute. 
• Remove skillet from the heat and stir in the sour cream and cilantro. Taste for seasoning, adjusting with salt, pepper or more sour cream if the sauce it too spicy. Set aside about 1 cup of the sauce, and spread this on the bottom of the dish
• Stir the shredded chicken and half of the cheese into the remainder of the sauce and gently combine
• Add about 1/3 cup of the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish
• Spread the rest of the reserved sauce over the tortillas and sprinkle with remaining cheese
• Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted and bubbly
• Sprinkle with remaining cilantro and serve with black beans, avocado, cherry tomatoes and fresh spinach

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