This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.
Chicken Enchiladas Verdes
This easy, creamy chicken enchilada recipe uses premade green salsa for a quick enchilada sauce. Not in a verde mood? Use tomato salsa instead.
Ingredients
- ¼ cup all-purpose flour
- 1 cup unsalted chicken broth divided
- 2 cups tomatillo salsa
- 1 teaspoon ground cumin
- ½ cup chopped fresh cilantro divided
- 3 cups shredded cooked chicken breast
- 1 (15 ounce) can no-salt-added black beans, rinsed
- 3 ounces reduced-fat cream cheese
- 12 (5 inch) corn tortillas
- ½ cup shredded Mexican cheese blend
- ½ cup chopped tomato
- 6 tablespoons reduced-fat sour cream
Instructions
- Preheat oven to 425 degrees F.
- Whisk flour and 1/2 cup broth in a small bowl. Combine the remaining 1/2 cup broth, salsa and cumin in a medium saucepan. Bring to a boil and whisk in the flour mixture. Cook over medium heat, stirring occasionally, until reduced to about 2 1/2 cups, 6 to 8 minutes. Stir in 1/4 cup cilantro.
- Spread 1/2 cup of the salsa mixture in a 9-by-13-inch ovenproof baking dish. Combine chicken, beans, cream cheese and 1/2 cup of the salsa mixture in a large bowl. Spoon 1/4 cup of the chicken mixture onto the center of each tortilla and roll it up into a cigar shape. Arrange, seam-side down, in a single layer over the salsa mixture in the baking dish. Top the enchiladas with the remaining salsa mixture.
- Bake until bubbling, about 15 minutes.
- Remove from oven; increase oven temperature to broil. Sprinkle the enchiladas with cheese. Broil 8 inches from the heat source until the cheese is melted, 2 to 3 minutes. Top with tomato and the remaining 1/4 cup cilantro and serve with sour cream.
