Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!
Ingredients
- olive oil: 2 Tbsp
- medium yellow onion: 1 piece (chopped)
- garlic cloves: 4 piece (minced)
- whole roasted chicken, bones and skin removed, meat: 1 piece (shredded)
- Mexican cheese blend: 1 cup (shredded)
- cream cheese: 0.5 pack (8 ounce pack, softened)
- salsa verde: 0.25 cup
- olives, drained and: 1 can (2.5 ounce can, diced, sliced)
- fresh cilantro: 0.25 cup (chopped)
- Jalapeno peppers: 0.5 can (4 ounce can, diced, optional)
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- chicken broth: 2 cups
- sour cream: 1 cup
- salsa verde: 0.5 cup
- corn tortillas: 16 piece
- Mexican cheese blend: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C).
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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.
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Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
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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.
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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.
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Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
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Bake in the preheated oven until heated through, about 20 minutes.
