Marry-Me Chicken Enchilada Suizas

Written By Isabella Oldham

Ingredients

  • Slow Cooker Chicken Verde (shredded)

  • 1 Jar Siete Verde Enchilada Sauce

  • 6-8 tortillas (grain-free or low-carb, as desired)

  • 2 cups sharp white cheddar, shredded

  • ½ cup Greek yogurt or sour cream

  • 1 serrano or jalapeño, thinly sliced

  • 3 scallions, thinly sliced

  • ¼ cup fresh cilantro, chopped

  • Hot sauce, for serving as desired

Instructions

  1. Preheat Oven to 375°F.

  2. Prepare the Pan: Pour half of the Siete Verde Enchilada Sauce into the bottom of a greased baking dish.

  3. Warm Tortillas slightly so they’re pliable.

  4. Assemble Enchiladas: Fill each tortilla with 1/3 cup shredded chicken and a small handful of sharp white cheddar. Roll tightly and place seam-side down in the baki ng dish.

  5. Smother in Sauce: Pour the remaining Siete Verde Enchilada Sauce evenly over the enchiladas.

  6. Top with Cheese: Sprinkle the remaining 1 cup of sharp white cheddar over the top.

  7. Bake for 20-25 minutes, until bubbly and slightly golden.

  8. Garnish: Top with Greek yogurt dollops, cilantro, scallions, and sliced serrano/jalapeño.

  9. Serve hot with hot sauce on the side!

Isabella Oldham
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Slow Cooker Chicken Verde