Salsa Verde Chicken Enchiladas

Ingredients

• Pickled Onion
• 1/3 cup white vinegar
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 small (1/2 cup) red onion, thinly sliced
• Enchiladas
• 1 tablespoon Land O Lakes® Butter plus 1 1/2 teaspoons for baking dish
• 2 teaspoons finely chopped fresh garlic
• 2 cups salsa verde
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro, divided
• 2 cups shredded cooked chicken
• Enchiladas
• 8 ounces (2 cups) Land O Lakes® Mexican Blend Farmstyle Cut Shredded Cheese divided
• 6 (8-inch) flour tortillas
• Jalapeño chile pepper, sliced

Instructions

1. 1

   Combine vinegar, sugar and salt in small microwave-safe bowl; microwave 1 minute. Stir; repeat in 10-second intervals until sugar is dissolved. Add red onion, pressing to submerge. Let stand 30 minutes; drain before using.

2. 2

   Meanwhile, heat oven to 350°F.

3. 3

   Heat 1 tablespoon butter in medium saucepan over medium heat. Add garlic; cook 30 seconds or until fragrant. Stir in salsa verde; cook 2 minutes longer. Remove from heat; stir in sour cream and 2 tablespoons chopped cilantro. Set aside 1 cup sauce for assembling enchiladas.

4. 4

   Add shredded chicken and 1 cup cheese to remaining sauce in pan.

5. 5

   Brush 8-inch square baking dish with 1 1/2 teaspoons butter; set aside.

6. 6

   Heat tortillas 30 seconds in microwave. Spread 1/4 cup reserved sauce in bottom of baking dish. Spread 1/2 cup enchilada filling in line along left-center side of warmed tortilla; roll tightly into 1 1/4-inch cylinder. Place seam-side down into prepared baking dish. Repeat with remaining tortillas, lining them up tightly in baking dish. Spread remaining sauce evenly over assembled enchiladas; sprinkle with cheese. Cover tightly with foil.

7. 7

   Bake 15 minutes. Remove foil; bake 15 minutes or until cheese is melted and sauce is bubbling. Garnish with remaining chopped cilantro, pickled red onion and sliced jalapeño.