Rating: 4.5 stars
25 Ratings
  • 5 star values: 21
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Advertisement

Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Chicken Filling:
Enchilada Sauce:

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

    Advertisement
  • 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 9x11-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.

Nutrition Facts

374 calories; protein 21.2g; carbohydrates 16.7g; fat 24.8g; cholesterol 84.2mg; sodium 514.3mg. Full Nutrition
Advertisement