Salsa Verde Chicken Enchiladas

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This post first appeared as part of my contributor series over at Sugar Bee Crafts.

Recently, I decided to try my hand at making salsa verde!  I was so excited with how it turned out…delicious!  It made a lot though so I looked for ways to use it beyond chips and salsa for snacks.  I figured why not replace the regular salsa and make salse verde chicken enchiladas!

What You’ll Need:
– 1 1/2 cup shredded cooked chicken
– 1 can black beans, rinsed and drained
– 3/4 cup salsa verde
– 1 cup shredded Mexican blend cheese, divided
– 1 package 8-inch tortillas
– 1 cup green enchilada sauce

Let’s Make It:
1)  Preheat oven to 350 degrees.  Spread 1/4 cup green enchilada sauce in the bottom of cooking pan ensuring it covers evenly.

2)  In a large bowl, combine chicken, black beans, salsa verde and 1/2 cup shredded cheese. 

Spoon into tortillas (about 1/4 cup per tortillas) and roll closed.  Add to prepared cooking dish allowing each enchilada to touch.

3)  Spread remaiining enchilada sauce on top of the tortillas and sprinkle with 1/2 cup cheese. 

Cover with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 or until cheese is bubbly.

Have you ever substituted salsa verde in place of a more traditional salsa?  Do you have a favorite chicken enchilada recipe?

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