Chicken Enchiladas with Green Chile Sauce

“Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!”

Ingredients

  • Chicken Filling:
  • 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
  • 1/2 (8 ounce) package cream cheese, softened
  • 1/4 cup salsa verde
  • 1 (2.5 ounce) can sliced olives, drained and diced
  • 1/4 cup chopped fresh cilantro
  • 1/2 (4 ounce) can diced 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

  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 9×11-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.
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source : allrecipes.com

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