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


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 …

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