Name: Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Prep time: 30 min
Cook time: 30 min
Yield: 16
Ingredients: Olive oil - 2 tablespoons; Yellow onion, finely chopped - 1 medium; Garlic cloves, minced - 4; Roasted chicken, bones and skin removed, meat shredded - 1 whole; Shredded Mexican cheese blend - 1 cup; Cream cheese, softened - ½ (8 ounce) package; Salsa verde - ¼ cup; Sliced olives, drained and diced - 1 (2.5 ounce) can; Chopped fresh cilantro - ¼ cup; Diced jalapeno peppers (Optional) - ½ (4 ounce) can; Butter - ¼ cup; All-purpose flour - ¼ cup; Chicken broth - 2 cups; Sour cream - 1 cup; Salsa verde - ½ cup; Corn tortillas - 16; Shredded Mexican cheese blend - 1 cup

Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

1. Olive oil - 2 tablespoons

2. Yellow onion, finely chopped - 1 medium

3. Garlic cloves, minced - 4

4. Roasted chicken, bones and skin removed, meat shredded - 1 whole

5. Shredded Mexican cheese blend - 1 cup

6. Cream cheese, softened - ½ (8 ounce) package

7. Salsa verde - ¼ cup

8. Sliced olives, drained and diced - 1 (2.5 ounce) can

9. Chopped fresh cilantro - ¼ cup

10. Diced jalapeno peppers (Optional) - ½ (4 ounce) can

11. Butter - ¼ cup

12. All-purpose flour - ¼ cup

13. Chicken broth - 2 cups

14. Sour cream - 1 cup

15. Salsa verde - ½ cup

16. Corn tortillas - 16

17. Shredded Mexican cheese blend - 1 cup

How to cook deliciously - Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

1. Stage

Preheat the oven to 375 degrees F (190 degrees C).

2. Stage

Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.

3. Stage

Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.

4. Stage

Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 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 9x11-inch casserole dishes.

5. Stage

Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.

6. Stage

Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.

7. Stage

Bake in the preheated oven until heated through, about 20 minutes.