CREAMY SALSA VERDE CHICKEN ENCHILADAS
You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.
Provided by Shamrock Farms
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). 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 to 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, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
- To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
- Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 24.4 g, Cholesterol 77.9 mg, Fat 23.9 g, Fiber 1.3 g, Protein 20.5 g, SaturatedFat 11.4 g, Sodium 738 mg, Sugar 3.5 g
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Not Piny
[email protected]I've never had enchiladas with creamy salsa verde before, but I'm so glad I tried this recipe. They were amazing!
Mujahid
[email protected]These enchiladas were a bit too spicy for my kids, but my husband and I loved them. I would definitely make them again.
Ayesha Azhar
[email protected]I love the vibrant green color of the creamy salsa verde. It makes these enchiladas look so appetizing.
Shahzeb Jatoi
[email protected]The chicken was a bit dry, but the creamy salsa verde made up for it. I would definitely make this recipe again.
Jose Piedrahita
[email protected]These enchiladas were a bit too cheesy for my taste. I think I would use less cheese next time.
Krystal
[email protected]I love that this recipe uses crema instead of sour cream. It gives the enchiladas a richer flavor.
zainab Bello
[email protected]The creamy salsa verde was a bit too thick for my taste. I think I would thin it out with some water or broth next time.
Joseph Delgado
[email protected]These enchiladas were easy to make and they turned out great! I will definitely be making them again.
Anmin FF
[email protected]I love the way the creamy salsa verde pairs with the chicken. It's a unique and flavorful dish.
Balil Gujjar
[email protected]These enchiladas were a bit bland for my taste. I think I would add more seasoning next time.
Keisha Foster
[email protected]The creamy salsa verde is amazing! I could eat it on anything.
Suzy Moma
[email protected]I've made these enchiladas several times and they're always a crowd-pleaser. They're easy to make and always a hit.
Bongeka Jikazi
[email protected]These enchiladas were a bit too spicy for my taste, but my husband loved them. I think next time I'll use a milder salsa.
Alazar Getachew
[email protected]I love the combination of flavors in this dish. The creamy salsa verde is the perfect complement to the chicken.
Luis Tomas
[email protected]These enchiladas were easy to make and very tasty. I would definitely recommend them to anyone looking for a quick and easy weeknight meal.
Billisa Ahmed
[email protected]The creamy salsa verde was delicious, but the chicken was a bit dry. I think I would try using a different cooking method next time.
Sofia Andres
[email protected]I followed the recipe exactly and the enchiladas turned out great! The only thing I would change is to add more cheese.
Abdulla Shifat
[email protected]These enchiladas were a hit with my family! The creamy salsa verde was tangy and flavorful, and the chicken was perfectly cooked. I will definitely be making these again.