Creamy Chicken Enchiladas with Rio Verde Tomatillo Salsa

Enjoy these delicious, creamy chicken enchiladas featuring Goldwater’s Rio Verde Tomatillo Salsa. This flavorful dish is perfect for a family dinner or gathering, combining tender chicken, melty cheese, and a rich tomatillo sauce.

Ingredients:

• 2 cooked Chicken Breasts or 1 Rotisserie Chicken, shredded
• 1 cup chopped Onion
• 3 tablespoons grated Parmesan Cheese
• 1 cup Jack cheese, shredded
• 1 jar Goldwater’s Rio Verde Tomatillo Salsa
• 2 cups Whipping Cream or fat-free Half & Half
• 4 Eggs or Egg substitute equivalent
• 8 corn tortillas
• 2 cups shredded Cheddar Cheese
• Oil for softening tortillas

Instructions:

• Prepare the Tortillas:
• In a skillet, heat the oil over medium heat.
• Dip each tortilla in the oil, cooking until soft, then layer between paper towels to remove excess oil.

• Make the Filling:
• In a large bowl, combine the shredded chicken, chopped onion, Parmesan cheese, and Jack cheese.
• Assemble the Enchiladas:
• Roll the chicken mixture in the softened tortillas, placing them seam side down in a baking dish.
• Prepare the Sauce:
• In a blender or mixing bowl, blend together Goldwater’s Rio Verde Tomatillo Salsa, whipping cream, and eggs until smooth.
• Bake the Enchiladas:
• Pour the sauce over the assembled enchiladas in the baking dish.
• Sprinkle the shredded Cheddar cheese evenly over the top.
• Bake in a preheated oven at 350°F for 30 minutes, or until the cheese is melted and bubbly.

Serving:

• Serves 8

Enjoy these creamy chicken enchiladas with the rich, tangy flavor of Goldwater’s Rio Verde Tomatillo Salsa. Perfect for any occasion, this dish is sure to become a family favorite!