I Love Your Enchiladas
A Recipe from Nums The Word
Every once in awhile a recipe comes along and that’s it. You have found the holy grail. That’s how I feel about these salsa verde chicken enchiladas. They are creamy, cheesy, flavorful, filling, and so so good. I found the original recipe on Pinterest from a blog called Num’s The Word , and I have kept it mostly the same with a few small additions at the end (different pan size, cook time, and toppings). Also, for the salsa verde, I use Trader Joe’s. It’s good and one jar makes this recipe three times! #bargain Also, I am all about buying store brand but I have made this recipe several times and it was significantly better when I used Daisy Sour Cream. Go Daisy, you have my allegiance.
What You Will Need
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
1 1/2 cups shredded pepper jack
Small handful of Cilantro for garnish
Tortilla chips for crumbling and to eat on side
1/2 a lime
How to Make ‘Em
Melt butter in skillet over medium and add flour. Whisk for 1 minute.
Slowly add chicken broth and whisk until slightly thickened.
Remove from heat, add sour cream and salsa verde.
Reserve one cup of sauce for topping.
Mix chicken in with rest of sauce.
Grease a 10×7 casserole dish (she uses a 13×9 pan, I’ve had better luck with the smaller dish)
Fill each tortilla with about 1/4 cup mixture and roll up, place in dish.
After all tortillas have been filled and placed in dish, top with remaining broth mix and shredded cheese.
Bake on 350′ for about 30-35 minutes, or until cheese is golden around edges.
When dish is done, top with juice of half a lime, crumbled tortilla chips and cilantro for garnish.
I realize I don’t have a picture of the perfectly garnished and plated enchiladas. We all make mistakes. I was probably busy eating them!