This is one of the most popular recipes on my site. Yay! I’m so happy y’all are enjoying this easy, decadent recipe!

I love enchiladas. I mean, I love them. Check out my Flickr collection if you don’t believe me.

And these are tied with my Old School Tex-Mex Enchiladas for my favorite to make at home. The former are better for winter, and these are better for summer, with their bright, fresh taste, infused with cilantro and salsa verde.

2 cups shredded, cooked chicken
1 cup fresh cilantro
1 cup sour cream
1 cup green salsa
1/2 onion, diced
2 cloves garlic, minced
1/2 tsp cumin
8-10 corn tortillas
1 cup shredded Monterey Jack or cheddar cheese
1 tsp olive oil

1. Preheat oven to 350°.

2. In a blender, purée sour cream, salsa, cilantro, cumin and half the minced garlic. Set aside.

3. In a small skillet, sautée remaining garlic and onion in olive oil until translucent. Do not burn. Set aside.

4. Pour about 1/3 sour cream sauce into the bottom of a large casserole dish. Heat the tortillas in a microwave until warm and malleable.

5. Spoon a heaping tablespoon of chicken and some of the onions into each tortilla and roll up, then place in casserole dish, fold down. Repeat with all the tortillas, using all the chicken and onions. The enchiladas should be snugly packed into the dish with no room to move.

6. Pour remaining sauce over the top and sprinkle with cheese. Bake for approximately 30 minutes, or until enchiladas are beginning to brown and the cheese is bubbly.

7. Remove from heat and let sit for a few minutes before serving. Use a spatula to carefully remove enchiladas and prevent them from breaking.

Serve with beans, rice, and/or hominy.