Publix Value Meal – Chicken Verde Enchiladas

Chicken Verde Enchiladas

I played around with some recipes, and I ended up combining a recipe from Gourmet Magazine and one of Emeril’s. I am making these for our Super Bowl gathering and serving them with Publix’s Greenwise Tortilla chips* and salsa.*

4 oz. 1/3 less fat cream cheese, softened*
1 1/4 cup light sour cream, divided
1 1/2 cups salsa verde, divided*
2 cups chicken stock
2 cups grated 2% Cheddar or Monterey Jack cheese*
2 cups shredded cooked chicken*
1 cup frozen corn kernels, thawed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon cayenne
Salt and pepper
4 scallions, thinly sliced
12 or so soft, medium-sized wraps/tortillas (I use the Flatout Bread)

*These items are on sale this week at Publix!

Preheat oven to 325 degrees F.

In a medium bowl, combine chicken stock, 1 cup salsa, and 1 cup sour cream. Mix well and then pour 1 cup of mixture over bottom of 13×9 pan. In a medium bowl cream together the cream cheese and the remaining sour cream. Stir in the remaining salsa and add 1 cup of the grated cheese.Then mix in the corn, cumin, cayenne, salt,
pepper, 1/2 of the scallions, and finally the chicken.
Place about a 1/3 cup of the filling on a wrap, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa/sour cream mixture over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Sprinkle with the remaining scallions and serve warm.

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1 Comment

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