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

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified

Chicken Filling:

Enchilada Sauce:

Directions

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

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  • 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; 24.8 g total fat; 84 mg cholesterol; 514 mg sodium. 16.7 g carbohydrates; 21.2 g protein; Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2019
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 cup of sour cream (that was plenty for us). I made 14 enchiladas and got them to all fit in a single 9 x 13" pan and it took them about 35-40 minutes to bake. Would definitely make these again! Thank you for the recipe! Oh and note to future self: 2 shredded chicken breasts is plenty of meat for this recipe! Read More
(22)

Most helpful critical review

Rating: 2 stars
06/20/2019
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. Read More
21 Ratings
  • 5 star values: 15
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/04/2019
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 cup of sour cream (that was plenty for us). I made 14 enchiladas and got them to all fit in a single 9 x 13" pan and it took them about 35-40 minutes to bake. Would definitely make these again! Thank you for the recipe! Oh and note to future self: 2 shredded chicken breasts is plenty of meat for this recipe! Read More
(22)
Rating: 5 stars
04/04/2019
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 cup of sour cream (that was plenty for us). I made 14 enchiladas and got them to all fit in a single 9 x 13" pan and it took them about 35-40 minutes to bake. Would definitely make these again! Thank you for the recipe! Oh and note to future self: 2 shredded chicken breasts is plenty of meat for this recipe! Read More
(22)
Rating: 5 stars
04/04/2019
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 might sneak this recipe in. Yours is the first non traditional Mexican recipe that I have given 5 stars as written. Well done! Read More
(6)
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Rating: 5 stars
04/15/2019
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 preferred. Read More
(3)
Rating: 5 stars
04/09/2019
Absolutely delicious. Read More
(2)
Rating: 5 stars
04/22/2019
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. Read More
(2)
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Rating: 5 stars
05/07/2019
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 make. We added a bit more cheese but only because my teenagers always like extra. Read More
(1)
Rating: 4 stars
05/19/2019
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. Read More
(1)
Rating: 4 stars
04/18/2019
Man! Idk what happened with my review. - Read More
Rating: 5 stars
07/08/2019
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 overstuffing his enchies... yo no se! Read More
Rating: 2 stars
06/20/2019
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. Read More