Easy Chicken Enchiladas


For the Green Enchilada Sauce

1 teaspoon butter

1/2 cup chopped white onion

2 tbsp flour

1 cup reduced sodium chicken broth

7 oz can chopped green chili

2 jalapenos, chopped (I used canned)

sea salt

1/2 cup sour cream

3/4 cup queso fresco

8, 8" flour tortillas

chopped fresh cilantro

chopped scallions

For the Enchiladas

1 pound boneless, skinless chicken breasts

1 onion, halved and divided

1 teaspoon sea salt

18 white corn tortillas

3 cups salsa verde, jarred or homemade

1 cup crumbled queso fresco

sour cream, for topping

cilantro, for garnish

For the Green Enchilada Sauce

Melt butter over medium heat.

Add onion and cook, until the onion softens 3-4 minutes.

Add flour and stir then cook 1 minute, stirring constantly.

Whisk in chicken broth and whisk until smooth.

Cook over medium heat until the sauce thickens, 4 to 5 minutes.

Add green jalapenos, salt to taste.

Cook 1 minute more then remove from heat.

Stir in sour cream.

For the Enchiladas

Preheat oven to 400.

Put chicken breasts in a pan with 1/2 an onion, salt and cover with water.

Boil and simmer until cooked through, 20 minutes.

Remove chicken and let cool slightly.

Shred chicken with two forks.

Mince remaining onion and add to shredded chicken.

Put tortillas in batches of 6 in a microwave safe dish and microwave 40 to 50 seconds.

Cover with a dish cloth to keep warm, then dip each warm tortilla in green salsa.

Scoop two tablespoons into each tortilla and roll tightly then place seam side down, in a casserole dish, in a single layer.

Repeat with remaining tortillas and chicken.

Top casserole with 1 cup sauce and sprinkle with crumbled queso fresco.

Bake, covered, 25 to 30 minutes.

Remove from oven, serve with sour cream, cilantro and additional queso fresco, for garnish.
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