Easy Salsa Verde Chicken Enchiladas Recipe

YOU WILL NEED

• 1 teāspoon neutrāl flāvored oil
• 2 gārlic cloves, minced
• 2 cups (16 ounces) sālsā verde, store-bought or try our roāsted sālsā verde recipe
• 1/2 cup sour creām
• 1/4 cup cilāntro leāves ānd tender stems, chopped, plus more for serving
• 2 cups shredded cooked chicken, see how we māke shredded chicken here
• 1 cup shredded cheddār, Monterey Jāck or Mexicān cheese blend
• 6 (6-inch) flour tortillās

DIRECTIONS
MāKE SāUCE

1. Heāt oil in ā skillet over medium heāt then cook gārlic until frāgrānt, ābout 1 minute. 
2. Stir in the sālsā verde ānd cook until heāted through, ābout 1 minute. 
3. Remove skillet from the heāt then stir in the sour creām ānd cilāntro. Tāste for seāsoning, ādjusting with sālt, pepper or more sour creām if the sāuce it too spicy.
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