Chicken Enchiladas with Green Chile Sauce (Salsa Verde)

Name: Chicken Enchiladas with Green Chile Sauce (Salsa Verde)
Total time: 70
Yield: 16
Ingredients: 2 tablespoons olive oil; 1 medium yellow onion, finely chopped; 4 garlic cloves, minced; 1 whole roasted chicken, bones and skin removed, meat shredded; 1 cup shredded Mexican cheese blend; 0.5 (8 ounce) package cream cheese, softened; 0.25 cup salsa verde; 1 (2.5 ounce) can sliced olives, drained and diced; 0.25 cup chopped fresh cilantro; 0.5 (4 ounce) can diced jalapeno peppers; 0.25 cup butter; 0.25 cup all-purpose flour; 2 cups chicken broth; 1 cup sour cream; 0.5 cup salsa verde; 16 corn tortillas; 1 cup shredded Mexican cheese blend

Recipe by VMB from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

16 servings

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2 tablespoons olive oil
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1 medium yellow onion, finely chopped
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4 garlic cloves, minced
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1 whole roasted chicken, bones and skin removed, meat shredded
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1 cup shredded Mexican cheese blend
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0.5 (8 ounce) package cream cheese, softened
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0.25 cup salsa verde
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1 (2.5 ounce) can sliced olives, drained and diced
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0.25 cup chopped fresh cilantro

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0.5 (4 ounce) can diced jalapeno peppers
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0.25 cup butter
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0.25 cup all-purpose flour
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2 cups chicken broth
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1 cup sour cream
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0.5 cup salsa verde
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16 corn tortillas
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1 cup shredded Mexican cheese blend

Instructions

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