Best Creamy Salsa Verde Chicken Enchiladas Recipes

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CREAMY SALSA VERDE CHICKEN ENCHILADAS



Creamy Salsa Verde Chicken Enchiladas image

You can make these creamy salsa verde chicken enchiladas in just 1 hour! Top with chopped cilantro, crumbled queso fresco, and any other desired toppings just before serving. Recipe created by I Heart Eating.

Provided by Shamrock Farms

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 55m

Yield 10

Number Of Ingredients 14

1 cup Shamrock Farms® Premium Sour Cream
1 tablespoon vegetable oil
1 cup diced onion
3 cloves garlic, minced
3 cups shredded cooked chicken
1 ½ cups chunky salsa verde
2 tablespoons butter
2 tablespoons all-purpose flour
1 ½ cups chicken broth
½ cup fat free half-and-half
1 (3 ounce) package cream cheese, softened
2 cups shredded Monterey Jack cheese, divided
1 pinch salt and ground black pepper to taste
10 (6 inch) soft flour tortillas

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
  • Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
  • In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
  • To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
  • Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 24.4 g, Cholesterol 77.9 mg, Fat 23.9 g, Fiber 1.3 g, Protein 20.5 g, SaturatedFat 11.4 g, Sodium 738 mg, Sugar 3.5 g

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE



Chicken and White Bean Enchiladas With Creamy Salsa Verde image

All I can say is YUM! Found this recipe here ---> http://www.skinnytaste.com/2010/06/chicken-and-white-bean-enchiladas-with.html?m=1

Provided by a.wall23

Categories     Chicken

Time 25m

Yield 8 serving(s)

Number Of Ingredients 20

1 teaspoon olive oil
1/4 cup minced white onion
2 garlic cloves, minced
1 (4 1/2 ounce) can chopped green chilies
15 1/2 ounces navy beans (Cannellini Beans)
8 ounces cooked shredded chicken breasts
1/3 cup water
1 chicken bouillon
1 teaspoon cumin
1 teaspoon butter
1/2 cup chopped white onion
2 tablespoons flour
1 cup fat free chicken broth
7 ounces chopped green chilies
2 jalapenos, chopped
salt (to taste)
1/2 cup light sour cream
3/4 cup reduced fat mexican cheese
8 medium low-carb flour tortillas
1 dash of chopped fresh cilantro (or both) or 1 dash scallion (or both)

Steps:

  • For the Filling:.
  • In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside.
  • Green Chile Enchilada Sauce:.
  • In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream.
  • Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas.
  • Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

Nutrition Facts : Calories 235.8, Fat 9.5, SaturatedFat 4.5, Cholesterol 37.4, Sodium 543.8, Carbohydrate 23.4, Fiber 6.8, Sugar 3.8, Protein 15.2

CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE



CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VERDE image

Categories     Chicken

Yield 8 enchiladas

Number Of Ingredients 22

Chicken and White Bean Filling:
1 tsp olive oil
1/4 cup minced white onion
2 cloves garlic, minced
1 can (4.5 oz) chopped green chiles
15.5 oz can Navy beans (or Cannellini beans)
8 oz cooked shredded chicken breast
1/3 can water
1 chicken bullion
1 tsp cumin
Green Chile Enchilada Sauce:
1 tsp butter
1/2 cup chopped white onion
2 tbsp flour
1 cup fat free chicken broth
7 oz can chopped green chile
2 jalapeños, chopped (I used jarred)
salt
1/2 cup light sour cream
3/4 cup reduced fat Mexican cheese
8 medium low carb tortillas
chopped fresh cilantro or scallions (or both!)

Steps:

  • Preheat oven to 375°. For the Filling: In a medium pan, heat olive oil on low. Add onions, garlic and saute until soft, about 2-3 minutes. Add green chiles, beans, water, bullion, and cumin. Mix well and cover. Simmer on low 15 minutes. Remove cover, add chicken and cook an additional 5 minutes, or until it thickens and liquid boils down. Set aside. Green Chile Enchilada Sauce: In a large nonstick pan, melt the butter over medium heat. Add onion and cook, stirring occasionally, until the onion softens and starts to turn translucent, about 3-4 minutes. Add flour and stir well. Cook for 1 minute, stirring constantly. Slowly whisk in the chicken broth. Whisk until the sauce becomes smooth. Cook over medium heat until the sauce boils and thickens, about 4-5 minutes. Add green chiles, jalepeños, and salt to tatse. Cook another minute then remove from the heat. Stir in the sour cream. Spread about 1/4 cup of the enchilada sauce on the bottom of a 9x13" baking dish. Fill each tortilla with 1/3 cup of the chicken/white bean filling. Roll the tortillas and place seam side down in the prepared baking dish. Continue filling remainder of the tortillas. Pour the enchilada sauce over the top of the enchiladas. Top with cheese. Cover with aluminum and bake 20-30 minutes, until the enchiladas are hot and the cheese is melted. Remove from oven and top with fresh cilantro or scallions.

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