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.
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