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Salsa Verde Chicken Cheese Enchiladas
Salsa Verde Chicken Cheese Enchiladas are outrageously good! Corn tortillas are stuffed with shredded chicken in a thick and creamy white sauce seasoned with salsa verde. Bake with more of the creamy sauce on top until hot and bubbly and golden brown on top.
Ingredients
1 pound mixed boneless skinless chicken breasts and thighs (any combination is fine)
3 tablespoons extra virgin olive oil
2 tablespoons butter
4 tablespoons all-purpose flour
1 1/2 cups heavy cream
1 1/2 cups sour cream
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 cups Green Tomato Salsa Verde, divided
8 ounces Monterey Jack cheese
8 ounces sharp white cheddar cheese
10 6-inch corn tortillas
Fresh chopped cilantro, for garnish
Fresh limes wedges, for garnish
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13-inch casserole dish with non-stick cooking spray.
- Trim chicken of fat and connecting tissue. Butterfly breasts if thick so they are the same thickness as the thighs.
- Heat a large skillet over medium high heat and once hot add the olive oil.
- Once oil is hot, add all chicken pieces so they sit flat and cook to brown one side, about 2-3 minutes.
- Flip each piece over, cover and turn burner to low heat and cook for about 8-10 minutes or until the center of the thickest piece is not longer pink. Immediately remove from heat to a platter to cool, then shred and mix the white and dark meat together.
- Do not discard the pan liquid. There should be about one-quarter cup of liquid.
- In a large sauce pan over medium heat, melt butter and add flour and stir and cook for three minutes.
- Whisk while adding in heavy cream and continue whisking while adding sour cream. Whisk in salt and pepper. Whisk in the reserved quarter cup of pan drippings. (If using rotisserie chicken instead of fresh, use a quarter cup of canned chicken broth in this step to flavor the sauce)
- Remove one cup of the sauce and place on bottom of prepared baking dish.
- Add one cup of the Green Tomato Salsa Verde to the remaining sauce in the pan and set aside.
- Shred both cheese types and combine.
- Use the pan you cooked the chicken in and heat corn tortillas for a few seconds on each side to make them pliable.
- Lay out all ten tortillas either on your counter or on a sheet tray and begin filling.
- Place a little shredded cheese on each one in a strip across the center.
- Divide the shredded chicken between each one over the cheese.
- Spoon a little sauce over the chicken and about a teaspoon of Salsa Verde.
- Pull up the front and back and overlap. Lift and turn seam down into the prepared baking dish, into two rows of five.
- Spoon sauce over each one covering all of the exposed tortillas. Any leftover sauce can be served hot with the meal.
- Divide the remaining cheese over each one in the pan, using all of the cheese.
- Bake for 30 minutes then place under the broiler to brown.
- Let sit ten minutes then serve two per portion topped with fresh chopped cilantro, fresh lime wedges and Green Tomato Salsa Verde.
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