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Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Rated as 4.71 out of 5 Stars
2

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

1 h 10 m servings 374
Original recipe yields 16 servings (16 enchiladas)

Directions

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  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
  4. 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 9x11-inch casserole dishes.
  5. 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.
  6. Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
  7. Bake in the preheated oven until heated through, about 20 minutes.

Nutrition Facts


Per Serving: 374 calories; 24.8 16.7 21.2 84 514 Full nutrition

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Reviews

Read all reviews 9
  1. 17 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

These are really delicious! And actually come together pretty quick too. I added extra jalapeno and salsa verde to the filling. For the sauce, I used extra salsa verde and only about 1/3 of a cu...

Most helpful critical review

My family did not like this recipe. The sauce was okay but the black olives didn't work well. Not a keeper in this house.

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These are really delicious! And actually come together pretty quick too. I added extra jalapeno and salsa verde to the filling. For the sauce, I used extra salsa verde and only about 1/3 of a cu...

While not traditional, this recipe is great. Most people use the verde sauce from the can which I love too but your sauce is really imaginative. We are a traditional Mexican family but I think I...

Great recipe! I made a half recipe and it turned out great! The only thing I changed is I added more green salsa to the green sauce- I just added a little at a time until it was the flavor I pre...

Made with 4 chicken breasts simmered in chicken broth and used home made tomatillo salsa verde from this site. Wowee these are awesome. Winner with hubby.

Absolutely delicious.

I made one change. I left out the chicken. I don't prefer a lot of meat. I thought it was a delicious vegetarian dish.

Delicious! My family enjoyed it & has already requested that we make it again soon. Very few leftovers -- I had halved the recipe, but won't make that mistake again! Overall, very simple to ...

Amazing. Made it twice. My Hispanic wife and kids love it (which says a lot!). I’m not sure about the quantity aspect, as any time I make this I never have enough filling (could be a “big” guy o...

My family did not like this recipe. The sauce was okay but the black olives didn't work well. Not a keeper in this house.