Creamy Chicken & Green Chili Enchiladas



2 cups of shredded cooked chicken
4 cups of shredded mexican blend cheese
10 soft corn tortillas
3 tablespoons of flour
3 tablespoons of butter
2 cups of chicken broth
1 cup of sour cream
1/2 jar of La Victoria salsa verde Thick n Chunky
1/2 cup of heavy whipping cream
1/4 cup of shopped green onion


1. Preheat oven to 350
2. Grease a 9×13 dish
3. Roll two tablespoons of shredded chicken into a tortilla
4. In a saucepan, melt butter over medium heat
5. Whisk in the flour and cook for about 1 minute. (do not leave the stove continue stirring until smooth)
6. Add chicken broth, cheese, sour cream, salsa, heavy whipping cream until smooth
7. Pour sauce over the rolled enchiladas, top with cheese and bake for 20 minutes.

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