From time to time, I’ve gotten tomatillos from Bountiful Baskets Mexican packs or when they were on sale at the store. They had them available through the Sunizona FarmBox program, so I got 1 pound of them. I usually make Salsa Verde and just use it over chicken rolled in tortillas, but I always felt it was a little lacking. So, I decided to build on another enchiladas recipe I’ve made to make a creamy salsa verde sauce instead. It was perfect! I really enjoyed it, and so did the rest of my family.
Chicken Enchiladas with Creamy Green Sauce
What you need:
1 Tbsp butter
1 cup chopped onion
2 cloves garlic, minced
2 cups cooked chicken, chopped or shredded
1/4 cup butter
1/4 cup flour or cornstarch
1 cup Salsa Verde
1 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese, divided
12 small corn or flour tortillas (I used 8″ flour tortillas and used only 10 instead of 12)
How to make it:
Preheat the oven to 350 F. Spray a 9×13 pan with non-stick cooking spray.
In a medium skillet, melt the 1 Tbsp butter, and cook onions and garlic until softened. Stir in chicken, cook for a few minutes more. Remove from heat.
Meanwhile, in a medium sauce pan, melt the 1/4 cup butter. Blend in flour and cook for 3-5 minutes. Whisk in the Salsa Verde and chicken broth, making sure there are no lumps. Cook, stirring, until sauce boils and thickens. Remove from heat. Stir in sour cream and ½ cup cheese. Then, stir ½ cup of the sauce into the chicken and onion mixture.
Heat a small skillet over medium low heat. Place a tortilla in skillet and heat on each side for a few seconds to make tortilla easier to roll. Spoon the chicken mixture onto one end of the tortilla and roll up. Place in 9×13 pan. Repeat for remaining tortillas. Pour remaining sauce over the rolled tortillas, and sprinkle with the remaining 1 cup of cheese.
Bake uncovered for 20-25 minutes. Allow to cool and serve.
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