Living in Arizona, there's no shortage of good Mexican food!
Even though there are so many great restaurants nearby, it's still nice to be able to make some of my family's favorites at home.
One of our favorite dinners is creamy chicken enchiladas – like these Creamy Salsa Verde Chicken Enchiladas. The salsa verde is an easy way to add a lot of flavor to the chicken. Mild, medium, or hot – any type of salsa verde will work, and it's delicious paired with the cheesy sour cream sauce.
I like to use Shamrock Farms‘ Premium Sour Cream in the sauce. Not only is Shamrock Farms a local company, but all Shamrock Farms products go through rigorous purity testing and are cold packaged and shipped to arrive fresh. Also, every Shamrock Farms product begins with pure, wholesome, nutritious milk with no added growth hormones, all of which makes for fantastic sour cream.
These creamy salsa verde chicken enchiladas are also a great second-day meal because they are made with leftover cooked chicken. No leftover cooked chicken? Get a head start by using a rotisserie chicken.
These enchiladas also re-heat well. All of which makes this a yummy dinner that's sure to please!
Creamy Salsa Verde Chicken Enchiladas
- 1 tablespoon vegetable oil
- 1 cup diced onion
- 3 cloves garlic minced
- 3 cups cooked shredded chicken
- 1 1/2 cups chunky salsa verde
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups chicken broth
- 1/2 cup half-and-half fat-free or regular
- 1 cup Shamrock Farms sour cream
- 3 ounces cream cheese regular or reduced-fat
- 2 cups shredded Monterrey Jack divided
- 10 soft taco-sized flour tortillas
- Cilantro optional
- Queso fresco optional
Preheat oven to 350 F. Grease a 9x13-inch baking dish. Set aside.
Heat vegetable oil in a large skillet over medium-low heat.
Add onion, and cook for 2-3 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, half-and-half, sour cream, and cream cheese. Continue stirring until cream cheese melts.
Whisk in 1 ½ cups shredded cheese until melted.
Season with salt and pepper to taste.
To assemble, spoon chicken mixture down center of each tortilla.
Roll tortillas up, and place seam side down in prepared baking dish.
Pour cheese sauce over the top of the enchiladas.
Sprinkle with remaining 1/2 cup Monterrey Jack.
Cover with greased foil, and bake for 15 minutes.
Remove foil, and continue baking for 15-20 more minutes, or until hot, bubbly.
Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving.
This is a sponsored conversation written by me on behalf of Shamrock Farms. The opinions and text are all mine.