Creamy Salsa Verde Chicken Enchiladas Recipe

Name: Creamy Salsa Verde Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Shamrock Farms(R) Premium Sour Cream; 1 tablespoon vegetable oil; 1 cup diced onion; 3 cloves garlic, minced; 3 cups shredded cooked chicken; 1 1/2 cups chunky salsa verde; 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 1/2 cups chicken broth; 1/2 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

Servings: persons

1 cup Shamrock Farms(R) Premium Sour Cream
1 tablespoon vegetable oil
1 cup diced onion
3 cloves garlic, minced
3 cups shredded cooked chicken
1 1/2 cups chunky salsa verde
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/2 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

1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
2
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.
3
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.
4
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.
5
Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

1930

kcal

Calories

Fat

208

Carbs

128

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Shamrock Farms(R) Premium Sour Cream, 1 tablespoon vegetable oil, 1 cup diced onion, 3 cloves garlic, minced, and more.

Yes, Creamy Salsa Verde Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Creamy Salsa Verde Chicken Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions