Chicken Enchiladas with Green Chile Sauce (Salsa Verde) recipe
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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 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
Nutrition Info
- 374 caloriescarbohydrate: 16.7 gcholesterol: 84.2 mgfat: 24.8 gfiber: 2.1 gprotein: 21.2 gsaturatedFat: 11.7 gservingSize: -sodium: 514.3 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Directions
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Preheat the oven to 375 degrees F (190 degrees C).
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.
Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
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.
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.
Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake in the preheated oven until heated through, about 20 minutes.