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Made with simple ingredients, including (the very inexpensive) Rotisserie chicken these delicious Chicken Enchiladas are creamy and loaded with flavor. My family absolutely loves them. We hope you do, too.
Let me show you how to make it happen.
Heat a large deep skillet up over medium high heat. Add your oil, onion and garlic. Sautee until the onions are translucent. Add a can of diced green chilis, including the liquid in the can. Stir to combine.
Add the butter, allow it to melt and then give it a nice stir to incorporate. Sprinkle the flour over the top of the mixture.
It will turn a bit pasty, this is what you are looking for.
Add your broth and Half and Half. Stir it well to combine, making sure the bits of pasty mixture get incorporated. It should start to thicken up nicely for you.
Add the salsa verde, chopped chicken, and sour cream. Stir it all in.
Ah, look at that creamy goodness. Let it simmer together for just a few minutes.
Now, let’s build some enchiladas. Spray a 9×13 pan with cooking spray and spread a 1/2 cup of the filling over the bottom of it. Place one tortilla into the center…
…and spoon a heaping 1/2 cup of filling into the center of it. Sprinkle with cheese and roll it up, scooting it to the side of the pan.
Repeat with the remaining tortillas.
Pour the remaining sauce over the top of the rolled tortillas and spread it out evenly. Pour a bit more of the green salsa verde over the top and sprinkle with a bit more cheese. (Not pictured, but highly recommended).
Cover and bake for 20 minutes, or until nice and bubbly.
Remove from the oven and sprinkle with fresh cilantro and green onions.
Enjoy!
Ingredients
- 1 Tb olive oil
- 1/2 small onion, minced
- 1 tsp garlic, minced
- 1 (4 oz) can green chilis
- 2 Tb butter
- 1/3 C flour
- 1 C chicken broth
- 2 C half and half
- 1/3 C salsa Verde
- 3 C rotisserie chicken, chopped
- 1/4 C sour cream
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp pepper
- 8 (8 inch) flour tortillas
- 2-3 C cheddar cheese, shredded
- TOPPINGS:
- salsa Verde
- cheddar cheese, shredded
- cilantro, chopped
- green onions, chopped
Instructions
- Preheat your oven to 350 degrees.
- Heat a large deep skillet up over medium high heat. Add the oil, onion and garlic. Sautee until the onions are translucent. Add a can of diced green chilis, including the liquid in the can. Stir to combine.
- Add the butter, allow it to melt and then give it a nice stir to incorporate. Sprinkle the flour over the top of the mixture and stir it in to combine. It will turn a bit pasty.
- Add your broth and Half and Half. Stir it well to combine, making sure the bits of pasty mixture get incorporated. Whisk it while it heats up, and it should thicken up nicely for you.
- Add the salsa Verde, chopped chicken, sour cream, cumin, salt and pepper. Stir it all in. Let it simmer together for just a few minutes. Give it a taste and add a bit more salt and pepper if need be.
- Spray a 9x13 pan with cooking spray and spread a 1/2 cup of the filling over the bottom of it.
- Place one tortilla onto the pan and spoon a heaping 1/2 cup of filling into the center of it. Sprinkle with cheese and roll it up, scooting it to the side of the pan. Repeat with the remaining tortillas.
- Pour the remaining sauce over the top of the rolled tortillas and spread it out evenly. Pour a bit more of the green salsa verde over the top and sprinkle with a bit more cheese. (Not pictured, but highly recommended).
- Cover and bake for 20 minutes, or until nice and bubbly.
- Top with fresh cilantro and green onion.Â
Serve and enjoy!Â
Thank you Jamie for the delicious recipe. I will surely try them. Gin