Salsa Verde White Chicken Enchiladas

Recipe from: joyouslydomestic
Image Credit: Angela

Salsa Verde White Chicken Enchiladas

“If you're not up for making the homemade version of the salsa, I suppose that a store-bought Salsa Verde will work.  But, I promise you that going the extra mile to make it homemade is beyond worth it.  The salsa can be made (and is even better) 1 - 3 days in advance.” Angela

Ingredients:

For the filling:

3 - 4 cups shredded, cooked chicken

2 tablespoons olive oil

1 onion, peeled and cut into small chunks

1 clove garlic, peeled and minced

1 tablespoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

3 cups shredded cheddar or Colby cheese

For the sauce:

4 tablespoons butter

3 tablespoons AP flour

3 cups chicken stock

1 cup sour cream

¾ cup green salsa (see recipe here or use store bought)

Black pepper, to taste

Additional ingredients:

10 ct. 7 - 8 inch soft flour tortillas

Additional 1 cup shredded cheese for topping enchiladas

Thin slices of tomato (optional)

Non-stick spray

Directions:

Preheat oven to 350°F.

Heat up the olive oil in a large sauce pan over medium heat. 

Cook onions and garlic until just softened. 

Add in the cumin, paprika... 

Read more and enjoy this amazing recipe and many more when visiting joyouslydomestic

Yields 10 enchiladas.