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Easy Creamy Green Chile Chicken Enchiladas
Bobbi Burleson
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 cup salsa verde (homemade or store bought)
- 1 cup Greek yogurt
- 3 cups shredded chicken (can use a store bought rotisserie chicken)
- 16 ounce block Monterrey jack, or pepper jack cheese, shredded
- 8 soft taco sized flour tortillas
- Fresh cilantro, chopped for garnish
Equipment Used
Instructions
- Preheat oven to 350 degrees F
- Melt butter in a large skillet over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the chicken stock, continuing to cook until the mixture is bubbling and begins to thicken. Stir in the salsa and Remove the skillet from the heat and stir in the Greek yogurt.
- Lightly grease a 9x13-inch casserole dish. Spread 1 cup of the sauce on the bottom of the dish.
- In a large bowl combine the chicken with 1 1/2 cups of the shredded cheese. Fill each tortilla with about 1/2 cup of the chicken/cheese filling. Roll the tortillas up and place seam side down in the prepared baking dish. Continue filling the tortillas and placing them in the dish.
- Pour the remaining sauce over the top of the enchiladas. Top with remaining cheese. Bake for 20-30 minutes until the enchiladas are bubbling, hot and lightly browned. Sprinkle fresh cilantro over the top and serve.
Yield: 4 servings
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 25 mins.
Total time: 30 mins.
Tags: Mexican, quick and easy, chicken, cheese, 30 minute meals
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Thanks for this wonderful recipe. i am too much interested in cooking and crazy to try new items. This is something different and interesting. thanks for this wonderful items. Expecting more and waiting for that 🙂 Keep trying and sharing 🙂
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One of the best cooking "revelations"! I wish i knew it before. What a great recipe! Thank you 🙂