Salsa Verde Chicken Enchiladas
Easy Salsa Verde Chicken Enchiladas are made with simple ingredients and comes together fast for a delicious family friendly dinner. A perfect make ahead meal that can be ready to enjoy and day of the week.
Servings: 6
Ingredients
- 1 small onion, chopped
- ¼ cup salted butter
- ¼ cup all purpose flour
- 2 cups chicken broth
- 1 cup sour cream
- 12 ounces Salsa Verde
- 15 ounces cannellini beans, drained and rinsed
- 2 cups shredded cooked chicken
- 1 teaspoon ground cumin
- 2 cups shredded co-jack cheese
- 10 flour tortillas, 8 inch taco size
Instructions
- Preheat the oven to 350°F and grease a 9x13 inch casserole dish with nonstick cooking spray.
- In a large deep skillet, sauté chopped onion in butter over medium-low heat until soft and translucent.
- Sprinkle the flour over the onions, stir and let cook for a minute.
- Slowly add the chicken broth while constantly stirring or whisking.
- Bring the sauce to a boil over medium heat and boil for 1 minute and sauce coats spoon.
- Remove skillet from heat and stir in the sour cream.
- Remove 2 cups of the sauce and set it aside.
- Stir the salsa verde into the remaining sauce in the skillet and set aside.
- In a large mixing bowl, combine the drained and rinsed cannellini beans, cooked shredded chicken, ground cumin, half of the shredded cheese and the reserved 2 cups of sauce.
- Scoop about a heaping ¼ cup of chicken mixture into the center of a tortilla. Fold in the sides and roll. Place enchilada seam side down in prepared baking dish. Repeat with remaining mixture and tortillas.
- One all the enchiladas are in the baking dish, pour the salsa verde sauce evenly over the top of the enchiladas.
- Sprinkle the remaining shredded cheese on top of the sauce and enchiladas. Bake the enchiladas uncovered for 30-35 minutes until bubbly and the cheese is melted.
- Garnish with fresh cilantro or parsley, crumbled Cotija or Queso Fresco cheese and serve.
Nutrition
Calories: 655kcal | Carbohydrates: 48g | Protein: 32g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 121mg | Sodium: 1593mg | Potassium: 433mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1292IU | Vitamin C: 3mg | Calcium: 473mg | Iron: 5mg
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