You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.


Recipe Summary

20 mins
35 mins
55 mins
1 9x13-inch baking dish


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.

  • Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.

  • In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.

  • To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.

  • Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

Cook's Note:

Substitute regular half-and-half for the fat-free if preferred. Use reduced-fat cream cheese if preferred.

Nutrition Facts

398 calories; protein 20.5g; carbohydrates 24.4g; fat 23.9g; cholesterol 77.9mg; sodium 738mg. Full Nutrition