Salsa Verde Chicken Enchiladas

My grandpa made chicken enchiladas that were very similar to these Salsa Verde Chicken Enchiladas. Kind of a mix between this recipe and this one that Janelle posted last year. These Salsa Verde Chicken Enchiladas are simple and delicious and I really just love the flavor. From the simple homemade sauce with the salsa verde mixed in, and then the kick of the pepper jack cheese all melty and brown on top. We make these on a regular basis (because I like them so much) and since moving to Santa Fe, I sometimes substitute the salsa verde with green chile. I only mention this, and didn’t add it in the recipe because you can’t find green chile in most places like you can in New Mexico.

Salsa Verde Chicken Enchiladas

Ingredients
  1. 3 tablespoons butter
  2. 3 tablespoons flour
  3. 2 cups chicken broth
  4. 1 cup sour cream
  5. 1/2 cup salsa verde
  6. 2 cups cooked, shredded chicken
  7. 10 taco size flour tortillas (you can use corn if you prefer - both taste great!)
  8. 1 1/2 cups shredded pepper jack cheese

Instructions
  • Melt butter in large skillet over medium heat, then add flour and stir and cook for 1 minute.
  • Slowly whisk in chicken broth. Stir and cook until thickened.
  • Remove from heat and add sour cream and salsa.
  • Reserve 1 cup of the sauce and set aside. Mix the chicken in with the rest of the sauce.