My grandpa made chicken enchiladas that were very similar to these Salsa Verde Chicken Enchiladas. Kind of a mix between this recipe and this one that Janelle posted last year.
These Salsa Verde Chicken Enchiladas are simple and delicious and I really just love the flavor. From the simple homemade sauce with the salsa verde mixed in, and then the kick of the pepper jack cheese all melty and brown on top.
We make these on a regular basis (because I like them so much) and since moving to Santa Fe, I sometimes substitute the salsa verde with green chile. I only mention this, and didn’t add it in the recipe because you can’t find green chile in most places like you can in New Mexico.
Because I don’t mean the little cans of chopped green chiles. That’s different. Although you could try that too. 1/2 cup would be about 2 of the little cans. But, we’re big fans of green chile in our house and probably always will be.
Any way you make these enchiladas, they’re delicious. One of the best parts is the melty cheese on the top. Sticking it under the broiler for a few minutes really makes a big difference.
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken broth
- 1 cup sour cream
- 1/2 cup salsa verde
- 2 cups cooked, shredded chicken
- 10 taco size flour tortillas (you can use corn if you prefer - both taste great!)
- 1 1/2 cups shredded pepper jack cheese
- Melt butter in large skillet over medium heat, then add flour and stir and cook for 1 minute.
- Slowly whisk in chicken broth. Stir and cook until thickened.
- Remove from heat and add sour cream and salsa.
- Reserve 1 cup of the sauce and set aside. Mix the chicken in with the rest of the sauce.
- Spray 13x9 pan with cooking spray. Fill each tortilla with about 1/3 - 1/2 cup of chicken mixture, then roll and place in the pan.
- Once all tortillas have been filled, rolled and placed in the pan, pour reserved sauce over the top.
- Then sprinkle the cheese over the top of the enchiladas.
- Bake in 350 degree oven for 20 minutes, then turn on the broiler and broil for 2 minutes to get the cheese bubbly and golden.