|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
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
10 ct. 7 - 8 inch soft flour tortillas
Additional 1 cup shredded cheese for topping enchiladas
Thin slices of tomato (optional)
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...
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Yields 10 enchiladas.