Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Recipe View 5 mins Preheat your oven to 375°F (190°C). (5 minutes)

Recipe View 5 mins In a sauté pan, heat the olive oil over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent. (5 minutes) Add the minced garlic and cook until fragrant. (2 minutes) Remove from heat and let cool slightly. (5 minutes)

Recipe View 2 mins In a large bowl, combine the shredded chicken, cooled onion mixture, cheese blend, softened cream cheese, salsa verde, diced olives, chopped cilantro, and jalapeño peppers. Mix thoroughly to ensure all ingredients are evenly distributed. (5 minutes)

Recipe View 5 mins In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, creating a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Continue to cook, stirring constantly, until the sauce thickens. (8 minutes) Stir in the sour cream and remaining 1/2 cup salsa verde; cook until heated through. (2 minutes) Spread a spoonful of the sauce over the bottoms of two 9x13-inch casserole dishes.

Recipe View 5 mins Wrap a tortilla in a slightly damp paper towel and microwave for 20-30 seconds to soften. (1 minutes) Fill each tortilla with the chicken mixture, roll it up tightly, and place seam-side down into a prepared baking dish. Repeat with the remaining tortillas until each dish holds 8 enchiladas.

Recipe View 8 mins Spoon the remaining sauce evenly over the enchiladas in both dishes. Sprinkle the shredded Mexican cheese blend generously over the top.

Recipe View 2 mins Bake in the preheated oven until heated through and the cheese is melted and bubbly. (20 minutes) Let cool slightly before serving. (5 minutes)