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Chicken Enchiladas with Salsa Verde Sauce

These creamy, cheesy white chicken enchiladas with salsa verde sauce is what dreams are made of!

Servings 10

Ingredients

  • 2 c chopped cooked chicken
  • 2 c sour cream
  • 1 can cream of chicken soup
  • 1 1/2 c shredded Montery Jack cheese
  • 1 1/2 c shredded Colby Jack cheese
  • 1 (4.5 oz) can chopped green chiles, drained
  • 2 tbsp chopped onion
  • 1/4 tsp pepper
  • 1/8 tsp salt
  • 10 tortillas
  • 1 c shredded Colby Jack cheese

For the Salsa Verde Sauce

  • 3 tbsp butter
  • 3 tbsp flour
  • 2 c chicken broth
  • 1 c sour cream
  • 1/2 c salsa verde

Instructions

  1. Combine first nine ingredients; stir well.  

  2. Place heaping 1/2 cup of chicken mixture on each tortilla; roll up each tortilla and place, seam side down in a 9x13 inch baking dish.

  3. In a small sauce pan, over medium heat, melt butter.  Whisk in flour and cook 1 minute.  Add broth and whisk until smooth.  Allow sauce to thicken.  Remove from heat and stir in sour cream and salsa verde.

  4. Pour sour cream sauce over enchiladas and cover.  Bake at 350 degrees for 20 minutes.  Sprinkle with remaining 1 cup of cheese and bake, uncovered 5 minutes or until cheese is melted and enchiladas are bubbling.