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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

  • Combine first nine ingredients; stir well.  
  • 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.
  • 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.
  • 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.