Chicken Enchilada Recipe Verde Sauce

Stir in flour then chicken broth.

Chicken enchilada recipe verde sauce. Fill tortillas roll transfer to the baking dish top with more sauce and cheese and bake. You can make it yourself see our homemade salsa verde recipe or buy it from the store. There are some great options.

Divide the chicken filling evenly among the flour tortillas. 2 pounds bone in chicken thighs or breasts or a mixture 1 small white onion cut in half 4 cloves of garlic. For the chicken or use 1 1 4 pounds leftover or store bought roast chicken.

Or until vegetables are crisp tender. Melt butter in a saucepan over medium heat. Stir in chicken 1 cup sour cream mixture chiles and 1 2 cup cheese.

Cook until sauce starts to thicken 6 to 8 minutes. Preheat the oven to 350. Verde sauce for chicken enchiladas begins on the stovetop sautéeing onions jalapeños and garlic.

Wrap tortillas in a damp paper towel and microwave to make pliable. Spoon about 1 3 cup chicken mixture down center of each tortilla. Stir until well mixed.

In a large bowl combine the chicken black beans onion cilantro green chilies mushroom soup and cup cheese. Pour 1 cup of verde enchilada sauce in the bottom of a 9x13 pan. Look for a salsa with medium heat.