Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Description

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 whole roasted chicken, bones and skin removed, meat shredded
  • 1 cup shredded Mexican cheese blend
  • ½ (8 ounce) package cream cheese, softened
  • ¼ cup salsa verde
  • 1 (2.5 ounce) can sliced olives, drained and diced
  • ¼ cup chopped fresh cilantro
  • ½ (4 ounce) can diced jalapeno peppers (Optional)
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • ½ cup salsa verde
  • 16 corn tortillas
  • 1 cup shredded Mexican cheese blend

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent
  3. about 5 minutes. Add garlic and heat until fragrant
  4. about 2 minutes. Remove from heat and let cool.
  5. Combine chicken
  6. onion mixture
  7. cheese blend
  8. cream cheese
  9. salsa verde
  10. olives
  11. cilantro
  12. and jalapenos in a large bowl for the filling. Mix well.
  13. Melt butter in a saucepan over medium heat. Stir in flour
  14. then chicken broth. Cook until sauce starts to thicken
  15. 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9×11-inch casserole dishes.
  16. Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture
  17. roll up
  18. and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
  19. Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  20. Bake in the preheated oven until heated through
  21. about 20 minutes.

Prep Time: 30 mins

Cook Time: 40 mins

Total Time: 1 hr 10 mins

Servings: 16

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