Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

4.7
(42)
28 Reviews
15 Photos

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

Submitted by VMB
Updated on October 30, 2022
close up view of Chicken Enchiladas with Green Chile Sauce (Salsa Verde) in a glass baking dish
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Prep Time:
30 mins
Cook Time:
40 mins
Total Time:
1 hr 10 mins
Servings:
16
Yield:
16 enchiladas
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Ingredients

Original recipe (1X) yields 16 servings

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

  • 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)

Enchilada Sauce:

  • 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

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 9x11-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.

74 home cooks made it!

Nutrition Facts (per serving)

374 Calories
25g Fat
17g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 374
% Daily Value *
Total Fat 25g 32%
Saturated Fat 12g 59%
Cholesterol 84mg 28%
Sodium 514mg 22%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 8%
Total Sugars 1g
Protein 21g 42%
Vitamin C 2mg 2%
Calcium 168mg 13%
Iron 2mg 8%
Potassium 244mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.