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Cheesy Chicken Enchiladas with Salsa Verde

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PREP TIME
30 min
COOKING TIME
40 min
TOTAL TIME
70 min
SERVINGS
16 servings
Dinner
Cheesy Chicken Enchiladas with Salsa Verde
Ingredients
  • 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
  • 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
1
Firstly, set your oven to a temperature of 375 degrees Fahrenheit (or 190 degrees Celsius) for the desired cooking process.
2
Next, heat a generous amount of olive oil in a skillet over medium heat. Introduce the onion into this mixture and stir constantly until it becomes translucent, approximately 5 minutes have passed.
3
Following the above steps, add garlic to the skillet and stir until it emits a fragrant aroma, roughly 2 minutes have elapsed.
4
Remove the skillet from the heat source and allow it to cool down slightly.
5
In a separate bowl, combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos for the filling. Ensure everything is well incorporated.
6
Melt butter in a saucepan over medium heat. Gradually add flour to the melted butter, then introduce chicken broth into the mixture. Cook until the sauce begins to thicken, approximately 6 to 8 minutes have passed.
7
Stir in sour cream and salsa verde into the saucepan mixture. Continue cooking until heated through.
8
Spread a spoonful of this sauce over the bottoms of two 9x11-inch casserole dishes.
9
Wrap a tortilla in damp paper towel and microwave for about 30 seconds. Fill the tortilla with the chicken mixture, roll it up, and place seam-side down into a baking dish. Repeat this process until each dish holds 8 enchiladas.
10
Spoon the remaining sauce over the enchiladas. Sprinkle cheese on top to complete the dish.
11
Bake in the preheated oven until heated through, approximately 20 minutes have passed.