Easy Green Enchiladas with Real California Milk | Tuesdays with Jacob

Easy Green Enchiladas with Real California Milk

November 12, 2018
This post is sponsored by Real California Milk but the content and opinions expressed here are my own.

Goodness friends, the holidays are quickly sneaking up on us aren't they? I thought I'd share with your one of my favorite holiday potluck dishes in case you're in need of a crowd pleaser! These chicken enchiladas are quick and easy to whip up, feed a large group, and are always a hit! I love to hit the gourmet cheese section at Publix where I know I'll find the perfect cheeses for my dishes. I always look for the Real California Milk seal to know that I'm getting a product made with 100% milk and supporting dairy families in the process. 99% of California dairy farms are family owned and operated. We love the peace of mind knowing that we are getting real food from real people - California has over 1,300 dairy farms! Find Real California Dairy products HERE.

Here's how you make Easy Green Enchiladas

1 jar salsa verde
2 cups cooked and shredded chicken
1 cup Real California shredded pepper jack cheese
1 cup Real California queso fresco
1 cup navy beans
1 small can of green chilis
half an onion, diced small
1/4 cup cilantro
1 tsp. cumin
salt and pepper to taste
12 corn tortillas
splash of olive oil
avocado for serving
Real California sour cream for serving

1. Preheat oven to 400 degrees.
2. In a pan cook onion with a splash of olive oil until translucent.
3. Transfer onion to large bowl and mix in chicken, pepper jack cheese, beans, green chilis, and cumin. Add salt and pepper to taste.
4. Place corn tortillas on a plate and cover with a dish towel. Microwave for 45 seconds until warm so they won't break when rolled.
5. In a large bowl pour salsa verde. One at a time dip tortillas in the salsa, then fill with 1/4 cup filling and roll.
6. Line up rolled tortillas in a shallow pan.
7. Pour one cup salsa verde over the top of the rolled tortillas, then sprinkle queso fresco on top.
8. Cover with foil and bake at 400 degrees for 25 minutes.
9. Top with cilantro and serve with avocado and sour cream.

This dish pairs well with yellow rice (also easily made in big batches for a group!) or your favorite vegetables. What's your favorite potluck dish?

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