Creamy Salsa Verde Chicken Enchiladas

You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 398 Calories

Ingredients

• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon vegetable oil
• 1 ½ cups chicken broth
• 3 cloves garlic, minced
• 1 pinch salt and ground black pepper to taste
• 1 cup diced onion
• 3 cups shredded cooked chicken
• 2 cups shredded Monterey Jack cheese, divided
• ½ cup fat free half-and-half
• 10 (6 inch) soft flour tortillas
• 1 cup Shamrock Farms® Premium Sour Cream
• 1 ½ cups chunky salsa verde

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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