![\"Salsa](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2026\/01\/Salsa-Verde-Enchiladas-683x1024.png\")
Salsa Verde Enchiladas<\/p>\nSalsa Verde Enchiladas<\/p>\n
<\/p>\n
1 T. olive oil<\/p>\n
\u00bd onion, diced<\/p>\n
2 cloves garlic, minced<\/p>\n
6-8 tomatillos, skins removed, diced<\/p>\n
1 can diced green chilis<\/p>\n
2 C. cooked shredded chicken<\/p>\n
2 tsp. cumin<\/p>\n
1 tsp. salt<\/p>\n
1 tsp. pepper<\/p>\n
1 tsp. chili powder<\/p>\n
8 flour tortillas<\/p>\n
1 T. olive oil<\/p>\n
2 T. flour<\/p>\n
1 C. chicken broth<\/p>\n
1 C. salsa verde<\/p>\n
\u00bd C. sour cream<\/p>\n
\u00bd tsp. salt<\/p>\n
1 C. shredded Monterey jack cheese<\/p>\n
<\/p>\n
Preheat oven to 350 degrees Fahrenheit. Spray a 9×13 (a slightly smaller dish works too!) baking dish with nonstick cooking spray and set aside. In a large nonstick skillet, heat the olive oil for the enchilada filling. Add onions, garlic, and tomatillos and cook until fragrant. Add green chilis, chicken, cumin, salt, pepper and chili powder. To assemble your tortillas, add some of the filling to a tortilla, fold in the ends, then roll up. Place the seam side down in the bottom of the preparing dish and repeat until all 8 enchiladas are done. In the same skillet, heat the olive oil for the sauce. Add the flour and whisk to combine. Then add the chicken broth, salsa verde, sour cream, and salt. Simmer until thickened, then pour over the enchiladas. Top with shredded cheese and bake for 25-35 minutes until the cheese is melted and the sauce is bubbling. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
Salsa Verde Enchiladas 1 T. olive oil \u00bd onion, diced 2 cloves garlic, minced 6-8 tomatillos, skins removed, diced 1 can diced green chilis 2 C. cooked shredded chicken 2 tsp. cumin 1 tsp. salt 1 tsp. pepper 1 tsp. chili powder 8 flour tortillas 1 T. olive oil 2 T. flour 1 C. chicken broth 1 C. salsa verde \u00bd C. sour cream \u00bd tsp. salt 1 C. shredded Monterey jack cheese Preheat oven to 350 degrees…<\/p>\n