Texan Heartland Recipe
Hill Country Verde Chicken Enchiladas
- Servings
- 4
- Prep Time
- Cook Time
Warm, cheesy, and bursting with fresh flavor — these enchiladas are smothered in Texan Heartland’s Hill Country Verde Hot Sauce. The creamy blend of avocado, tomatillo, and roasted poblano makes each bite mild yet vibrant, creating a family-friendly dish that feels both comforting and authentically Texan.
Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup Texan Heartland Hill Country Verde Hot Sauce (plus more for serving)
- 1 cup shredded Monterey Jack cheese (divided)
- ½ cup sour cream
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 8 small flour or corn tortillas
- 1 tablespoon olive oil
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Directions
- Preheat oven: Heat to 375°F. Lightly grease a 9x13 baking dish
- Make the filling: In a skillet, heat olive oil and sauté onion and garlic until fragrant. Stir in shredded chicken, ½ cup cheese, ¼ cup Texan Heartland Hill Country Verde Hot Sauce, and sour cream. Mix until combined.
- Assemble the enchiladas: Spoon filling into tortillas, roll tightly, and place seam-side down in the baking dish.
- Top with sauce and cheese: Pour remaining Texan Heartland Hill Country Verde Hot Sauce over the rolled tortillas and sprinkle with remaining cheese.
- Bake: Cover with foil and bake 15 minutes, then uncover and bake an additional 10 minutes until cheese is bubbly and golden.
- Serve: Garnish with cilantro and serve hot with lime wedges.
0 comments