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Creamy Salsa Verde Chicken Enchiladas
Course
Main Course
Cuisine
Mexican
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
10
servings
Calories
293
kcal
Author
Kate @ I Heart Eating
Ingredients
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
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
Instructions
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.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
293
kcal
|
Carbohydrates:
7
g
|
Protein:
20
g
|
Fat:
19
g
|
Saturated Fat:
11
g
|
Cholesterol:
82
mg
|
Sodium:
619
mg
|
Potassium:
300
mg
|
Sugar:
4
g
|
Vitamin A:
700
IU
|
Vitamin C:
3.1
mg
|
Calcium:
232
mg
|
Iron:
0.8
mg