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Salsa Verde Sour Cream Enchiladas

thenovicechefblog.com
  • minutes
  • Serves 12 to 15

INGREDIENTS

4

boneless chicken breasts, cooked and shredded

3

large cloves of garlic, minced

2

Serranos, diced (seeds-in if you like the heat; reduce to 1 if you’re not a fan of spicy food)

1

Jalapeno, seeded, minced

2 tbsp

butter

2 tbsp

all-purpose flour

2 cups

chicken broth

2 cups

sour cream

16 oz

jar of Ortega Medium Salsa Verde

1

& 1/2 tsp cumin

1/4 tsp

cayenne

1/2 tsp

salt

1/4 tsp

white pepper

1/2 tsp

garlic powder

1/4 cup

cilantro, chopped

12

tortillas, small fajita size

1 cup

shredded sharp cheddar

1 cup

shredded Monterrey Jack

1/2

medium onion, diced