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Creamy Salsa Verde Chicken Enchiladas
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Cheesy chicken enchiladas with tangy green salsa, ready in just 1 hour for a cozy meal.
Ingredients:
  • 2 tablespoons all-purpose flour
  • 1 cup Shamrock Farms® Premium Sour Cream
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 3 cups shredded cooked chicken
  • 1.5 cups chunky salsa verde
  • 2 tablespoons butter
  • 1.5 cups chicken broth
  • 0.5 cup fat free half-and-half
  • 1 (3 ounce) package cream cheese, softened
  • 2 cups shredded Monterey Jack cheese, divided
  • 1 pinch salt and ground black pepper to taste
  • 10 (6 inch) soft flour tortillas
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), and generously grease a 9x13-inch baking dish. Let's get ready to bake!
  • In a large skillet over medium-low heat, warm vegetable oil. Sauté onion for 2 to 3 minutes, then add garlic and cook for another 30 seconds. Stir in chicken and salsa verde, heating through.
  • Melt butter in a saucepan. Add flour and cook for 1 minute. Pour in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Stir until cream cheese is melted. Mix in 1 1/2 cups shredded cheese until melted. Season with salt and pepper.
  • Spread a generous amount of the flavorful chicken mixture in the center of each tortilla. Roll the tortillas tightly and line them up in the baking dish with the seam side down. Drizzle the luscious cheese sauce over the top and finish by sprinkling the remaining 1/2 cup of shredded cheese for an extra gooey delight.
  • Cover with foil that has been lightly greased, then bake for 15 minutes. Uncover and bake for an additional 15 to 20 minutes until the dish is hot and bubbling.

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