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Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Transform everyday chicken into delicious cheesy enchiladas.
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
  • 0.5 (8 ounce) package cream cheese, softened
  • 0.25 cup salsa verde
  • 1 (2.5 ounce) can sliced olives, drained and diced
  • 0.25 cup chopped fresh cilantro
  • 0.5 (4 ounce) can diced jalapeno peppers
  • 0.25 cup butter
  • 0.25 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup sour cream
  • 0.5 cup salsa verde
  • 16 corn tortillas
Instructions:
  • Preheat the oven to 375°F (190°C) for a perfect bake.
  • In a saute pan over medium heat, warm olive oil. Cook onion until translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Remove from heat and allow to cool.
  • In a large bowl, mix together the chicken, onions, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos until well combined.
  • In a saucepan, gently melt butter over medium heat. Add flour followed by chicken broth. Simmer until sauce thickens, about 6 to 8 minutes. Mix in sour cream and salsa verde; heat until warmed. Spoon some sauce onto the bottoms of two 9x11-inch casserole dishes.
  • Place a tortilla in a damp paper towel and microwave for approximately 30 seconds. Fill each tortilla with the chicken mixture, roll it up, and arrange seam-side down in a baking dish. Keep going until each dish is filled with 8 enchiladas.
  • Pour the remaining sauce generously over the enchiladas, then generously sprinkle cheese on top for a gooey and delicious finish.
  • Bake in the oven until warm and bubbly, approximately 20 minutes.

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