Name: Creamy Salsa Verde Chicken Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Shamrock Farms® Premium Sour Cream - 1 cup; Vegetable oil - 1 tablespoon; Diced onion - 1 cup; Garlic, minced - 3 cloves; Shredded cooked chicken - 3 cups; Chunky salsa verde - 1 ½ cups; Butter - 2 tablespoons; All-purpose flour - 2 tablespoons; Chicken broth - 1 ½ cups; Fat free half-and-half - ½ cup; Cream cheese, softened - 1 (3 ounce) package; Shredded Monterey Jack cheese, divided - 2 cups; Salt and ground black pepper to taste - 1 pinch; Soft flour tortillas - 10 (6 inch)

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Creamy Salsa Verde Chicken Enchiladas

1. Shamrock Farms® Premium Sour Cream - 1 cup

2. Vegetable oil - 1 tablespoon

3. Diced onion - 1 cup

4. Garlic, minced - 3 cloves

5. Shredded cooked chicken - 3 cups

6. Chunky salsa verde - 1 ½ cups

7. Butter - 2 tablespoons

8. All-purpose flour - 2 tablespoons

9. Chicken broth - 1 ½ cups

10. Fat free half-and-half - ½ cup

11. Cream cheese, softened - 1 (3 ounce) package

12. Shredded Monterey Jack cheese, divided - 2 cups

13. Salt and ground black pepper to taste - 1 pinch

14. Soft flour tortillas - 10 (6 inch)

How to cook deliciously - Creamy Salsa Verde Chicken Enchiladas

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.

2. Stage

Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.

3. Stage

In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.

4. Stage

To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.

5. Stage

Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.