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Ingredients

2 tablespoons olive oil 1 medium yellow onion, finely chopped 4 garlic cloves, minced 1 whole roasted chicken, bones and skin removed, meat shredded 1 cup shredded Mexican cheese blend ½ (8 ounce) package cream cheese, softened ¼ cup salsa verde 1 (2.5 ounce) can sliced olives, drained and diced ¼ cup chopped fresh cilantro ½ (4 ounce) can diced jalapeno peppers ¼ cup butter ¼ cup all-purpose flour 2 cups chicken broth 1 cup sour cream ½ cup salsa verde 16 corn tortillas 1 cup shredded Mexican cheese blend

Nutrition Info

374 calories carbohydrate: 16.7 g cholesterol: 84.2 mg fat: 24.8 g fiber: 2.1 g protein: 21.2 g saturatedFat: 11.7 g servingSize: - sodium: 514.3 mg sugar: 1.2 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Heat olive oil in a saute pan over medium heat. Add onion, cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde, cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
Bake in the preheated oven until heated through, about 20 minutes.

16 enchiladas

Enchiladas made easy! Garnish with diced tomatoes, shredded lettuce, and any of your favorites!