Tuesday’s Table – Creamy Verde Chicken Enchiladas

Tonight I cooked dinner to take to a friend tomorrow and brainstormed for a bit what I could make. It would need to be something that could be made ahead of time, would taste good and be a comforting meal for her family. Enchiladas are something my husband requests often, but I usually avoid the request and go with something slightly easier and better for us. Some nights you just need to splurge and when you can share the love then all the better. 

Creamy Verde Chicken Enchiladas

Cream Sauce:

3 Tbs Butter

3 Tbs Flour

1/4 c. Sour Cream

1 sm. White Onion, diced

1 pack Cream Cheese (can be part Greek yogurt or 1/3 less fat cream cheese)

Dash of Garlic Powder

Salt to taste

Sauté butter and onions until the onions are tender. Add flour and sauté for two minutes. Add milk, stir. Add all other ingredients until combined. 

Green Sauce:

1 Jar Tomatillo Salsa

1 small jar diced Green Chilis



3 Chicken Breasts – seasoned with salt, garlic powder, cumin, chili powder, canola oil

Baked at 350 for 30 minutes, shred

Could also use rotisserie chicken

Small package of Mahatma Yellow Rice (1 cup dry rice), cooked according to directions.

Combine rice and shredded chicken.   

Layer cream sauce on bottom of 9×13 baking dish. Pour salsa in a separate shallow dish, dip corn tortillas in salsa (this is done to add moisture and flavor to tortillas). Fill corn tortillas with chicken and rice mixture, roll up and place seam side down, close together in baking pan. Top enchiladas with the leftover verde sauce, cream sauce and finish with shredded  cheese.

Bake at 375 for 15 minutes.      



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