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½ Tbsp butter

½ Tbsp olive oil

½ c yellow onion, diced

1 jalapeño, diced (remove seeds for less spice)

4-5 cloves garlic, grated

Salt and pepper, to taste

Cumin, to taste

3½-4 c salsa verde

1 c sour cream

¼ c cilantro, chopped

Juice from 1 lime

1 rotisserie chicken, shredded

4 oz Monterrey jack cheese, freshly shredded

4 oz white cheddar cheese, freshly shredded

8 flour tortillas (sub corn for gluten-free)

1-2 avocados, cubed, optional

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1. Preheat oven to 350°F/175°C.

2. In a large sauce pan, melt your butter and olive oil over med-low heat. Add in your onion and jalapeño, followed by salt, pepper, and cumin. Stir and saute for 5-6 minutes. Grate in your garlic and stir. Cook for another 30 seconds.

3. Pour in your salsa verde, sour cream, and cilantro. Stir. Taste and adjust seasoning as needed. Remove 1 c of sauce and set aside.

4. Add in your shredded chicken and half of your shredded cheese. Stir until combined.

5. In a 9"x13" baking dish, spread a light layer of your enchilada sauce.

6. Place about 3 Tbsp of your chicken mixture in the center of each tortilla, followed by your cubed avocado, if using. Roll and place in your baking dish, seam side down.

7. Once your enchiladas are rolled, pour the reserved enchilada sauce over the top. Sprinkle the rest of your cheese, cover with foil, and bake for 20-30 minutes. Remove foil and finish baking until the cheesy is melted and bubbly (can finish under the broiler).

8. Serve with sour cream, cilantro, and a lime wedge. Enjoy!

Tags: casserole, chicken, dinner, egg-free, eggless, gluten-free, Latin American, main, Mexican, nut-free, sauce