Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Name: Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Cuisine: Western

Features:

Cuisine:

Western

Directions

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

½ (8 ounce) package cream cheese

softened

¼ cup salsa verde

1 (2.5 ounce) can sliced olives

drained and diced

¼ cup chopped fresh cilantro

½ (4 ounce) can diced jalapeno peppers (Optional)

¼ cup butter

¼ cup all-purpose flour

2 cups chicken broth

1 cup sour cream

½ cup salsa verde

16 corn tortillas

1 cup shredded Mexican cheese blend

Methods :

Preheat the oven to 375 degrees F (190 degrees C).

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.

Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.

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.

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.

Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.

Bake in the preheated oven until heated through, about 20 minutes.