Given my love for cooking, it is not all that often that we go out to eat. When we do, it’s usually for Mexican food. I almost always order the same thing. Some form of enchilada or chimichanga, always with chicken and a sour cream sauce. I know, not very creative. I can’t help it. I love what I love. When making the perfect chicken enchiladas at home, I am a die-hard fan of salsa verde. The flavor is so much more bright, yet not overly spicy. The tomatillos and jalapenos give salsa verde its characteristic green color, and punch of flavor. Salsa Verde Chicken Enchiladas with White Sauce are even better than the restaurant versions in my opinion. The sour cream sauce is what really puts them over the top.
Making these Salsa Verde Chicken Enchiladas with White Sauce at home is really quite easy. Not too many steps or ingredients stand in your way to a sizzling hot pan of enchiladas on your Friday night.
(Scroll down for printable version of this recipe.)
Salsa Verde Chicken Enchiladas with White Sauce
By Kitchen Joy®
Makes 8 enchiladas
3 cups cooked chicken breasts, shredded
2 cups salsa verde, divided
1/4 cup cream cheese, softened
2 cups pepper jack cheese, shredded and divided
8 flour tortillas
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup sour cream
Preheat oven to 350° F.
Spray a large baking dish with cooking spray. Spread 1/4 cup salsa verde in bottom of baking dish.
In a large mixing bowl, combine chicken, 1 cup salsa verde, 1 cup pepper jack cheese, and the cream cheese. Mix until combined.
Spoon about 1/2 cup of chicken mixture onto each tortilla and wrap tightly. Arrange in prepared baking dish.
In a medium saucepan over medium heat, melt the butter. Add flour and cook, stirring constantly for about 1 minute until flour has cooked but not browned. Gradually add chicken broth, whisking until smooth before adding more, and bring to a gentle boil. Add 1/4 cup salsa verde and whisk until smooth. Remove from heat and stir in sour cream.
Pour sauce over enchiladas so that tortillas are completely coated. Sprinkle remaining 1 cup of pepper jack cheese over the top.
Bake uncovered at 350°F for 20-30 minutes until lightly golden and the sauce bubbles.
Serve immediately with remaining salsa verde. Enjoy!
Thank you so much for visiting Kitchen Joy! I hope you found something that you like here. Be sure to try out these enchiladas soon, you’ll be craving the leftovers for days. They’re so delicious! Have a fantastic weekend.