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How to Make Chicken Enchiladas with Green Chile Sauce (Salsa Verde) - A Step-by-Step Guide

Chicken enchiladas with green chile sauce, also known as salsa verde, is a delicious and flavorful Mexican dish that is perfect for any dinner gathering or weeknight meal. These enchiladas are filled with tender, juicy chicken, smothered in a tangy and slightly spicy green chile sauce, and topped with melted cheese. This dish is sure to be a hit with the whole family, and it's a great way to introduce some Mexican flavors into your cooking repertoire.

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr 10 mins
  • Servings: 16
  • Yield: 16 enchiladas

  • 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 9x11-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.

    • Nutrition

    374 cal.

    • Total Fat: 25g
    • Saturated Fat: 12g
    • Cholesterol: 84mg
    • Sodium: 514mg
    • Total Carbohydrate: 17g
    • Dietary Fiber: 2g
    • Total Sugars: 1g
    • Protein: 21g
    • Vitamin C: 2mg
    • Calcium: 168mg
    • Iron: 2mg
    • Potassium: 244mg

    Categories

    Mexican recipes
    Chicken recipes
    Enchilada recipes
    Salsa verde recipes