Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Description
Use a rotisserie chicken or leftover roast chicken to make these cheesy enchiladas.
Ingredients
•
2 tablespoons olive oil
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1 medium yellow onion, finely chopped
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4 garlic cloves, minced
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1 whole roasted chicken, bones and skin removed, meat shredded
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1 cup shredded Mexican cheese blend
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1/2 (8 ounce) package cream cheese, softened
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1/4 cup salsa verde
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1 (2 1/2 ounce) can sliced olives, drained and diced
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1/4 cup chopped fresh cilantro
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1/2 (4 ounce) can diced jalapeno peppers
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1/4 cup butter
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1/4 cup all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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1/2 cup salsa verde
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16 corn tortillas
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1 cup shredded Mexican cheese blend
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
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
Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
4
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
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
Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
7
Bake in the preheated oven until heated through, about 20 minutes.