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Recipe By: VMB

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

Ingredients

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

1/2 (8 ounce) package cream cheese, softened

1/4 cup salsa verde

1 (2.5 ounce) can sliced olives, drained and diced

1/4 cup chopped fresh cilantro

1/2 (4 ounce) can diced jalapeno peppers (optional)

Enchilada Sauce:

1/4 cup butter

1/4 cup all-purpose flour

2 cups chicken broth

1 cup sour cream

1/2 cup salsa verde

16 corn tortillas

1 cup shredded Mexican cheese blend

Directions

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 9×11-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.