Enchiladas have been an essential part of our family for as long as I remember. They feed an audience delightedly. You can plan them ahead and only bake them before they are necessary. Also, they make great leftovers (especially with breakfast eggs). These chicken enchiladas salsa verde are one of my personal favorites! They are packed with grilled chicken in vivid, tangy tomatillo salsa and smothered in it.
Ingredients:
Chicken Filling:
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2 tbsp olive oil
1 medium yellow onion, finely chopped
4 garlic cloves, minced
1 roasted boneless and skinless chicken, shredded
1 cup shredded Mexican cheese blend
1/2 (8 oz) package cream cheese, softened
1/4 cup salsa verde
1 (2.5 oz) can sliced olives, drained and diced
1/4 cup chopped fresh cilantro
1/2 (4 oz) can dice jalapeno peppers (optional)
Enchilada Sauce:
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1 cup sour cream
1/2 cup salsa verde
16 corn tortillas
1 cup shredded Mexican cheese blend
Directions:
Preheat oven at about 375 degrees F (190 degrees C).
In a skillet over medium-hot heat the olive oil. Pour onion; cook and stir for about 5 minutes, until translucent. Add the garlic and heat for about 2 minutes, until fragrant. Take off heat and let cool.
In a large pan for filling, combine chicken, mixing onion, cheese blends, cream cheese, green salsa, olives, cilantro, and jalapenos. Good mix.
Melt butter in a medium-heat saucepan. Stir in rice, then broth with the chicken. Cook for 6 to 8 minutes before sauce begins to thicken. Attach sour cream and Salsa Verde; cook until heated. Layer a spoonful of sauce over two 9×11-inch casserole plates on the bottoms.
Cover a tortilla for about 30 seconds in a damp paper towel and microwave. Fill into a baking dish with the chicken mixture, roll up, and place the seam side down. Repeat with remaining tortillas until 8 enchiladas remain in each dish.
Spoon sauce leftover the enchiladas. Sprinkle some cheese over it.
Cook in the oven until hot, about 20 minutes
Ingredients
- Chicken Filling:
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 roasted boneless and skinless chicken, shredded
- 1 cup shredded Mexican cheese blend
- 1/2 (8 oz) package cream cheese, softened
- 1/4 cup salsa verde
- 1 (2.5 oz) can sliced olives, drained and diced
- 1/4 cup chopped fresh cilantro
- 1/2 (4 oz) can dice jalapeno peppers (optional)
- Enchilada Sauce:
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa verde
- 16 corn tortillas
- 1 cup shredded Mexican cheese blend
Instructions
Preheat oven at about 375 degrees F (190 degrees C).
In a skillet over medium-hot heat the olive oil. Pour onion; cook and stir for about 5 minutes, until translucent. Add the garlic and heat for about 2 minutes, until fragrant. Take off heat and let cool.
In a large pan for filling, combine chicken, mixing onion, cheese blends, cream cheese, green salsa, olives, cilantro, and jalapenos. Good mix.
Melt butter in a medium-heat saucepan. Stir in rice, then broth with the chicken. Cook for 6 to 8 minutes before sauce begins to thicken. Attach sour cream and Salsa Verde; cook until heated. Layer a spoonful of sauce over two 9x11-inch casserole plates on the bottoms.
Cover a tortilla for about 30 seconds in a damp paper towel and microwave. Fill into a baking dish with the chicken mixture, roll up, and place the seam side down. Repeat with remaining tortillas until 8 enchiladas remain in each dish.
Spoon sauce leftover the enchiladas. Sprinkle some cheese over it.
Cook in the oven until hot, about 20 minutes
Notes
Per Serving: 374 calories; 24.8 g total fat; 84 mg cholesterol; 514 mg sodium. 16.7 g carbohydrates; 21.2 g protein
