Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 374 Calories

Ingredients

• 1 cup sour cream
• 2 tablespoons olive oil
• 2 cups chicken broth
• 1 medium yellow onion, finely chopped
• 1 cup shredded Mexican cheese blend
• 4 garlic cloves, minced
• 1 whole roasted chicken, bones and skin removed, meat shredded
• 16 corn tortillas
• 1 (2.5 ounce) can sliced olives, drained and diced
• 0.25 cup butter
• 0.25 cup all-purpose flour
• 0.25 cup chopped fresh cilantro
• 0.5 (8 ounce) package cream cheese, softened
• 0.5 cup salsa verde
• 0.25 cup salsa verde
• 0.5 (4 ounce) can diced jalapeno peppers

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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

Step 5

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.

Step 6

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.

Step 7

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