Ingredients:

  • 2 cups cooked, shredded chicken (about 400g)
  • 1 cup shredded cheese (cheddar or Monterey Jack) (about 113g)
  • ½ cup sour cream (about 120g)
  • 1 cup salsa verde (about 240ml)
  • 1 cup chicken broth (about 240ml)
  • 1 tablespoon olive oil (about 15ml)
  • 1 tablespoon all-purpose flour (about 8g)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 8 small flour tortillas
  • Extra cheese for topping (optional)

Instructions:

  1. In a mixing bowl, combine the shredded chicken, cheese, and sour cream. Mix until well incorporated.
  2. In a skillet, heat olive oil over medium heat. Whisk in flour and cook for 1 minute. Gradually add in chicken broth and salsa verde, stirring continuously. Add garlic powder and onion powder; bring sauce to a simmer until slightly thickened.
  3. Preheat your oven to 350°F (175°C). Fill each tortilla with the chicken mixture and roll them up. Place the rolled tortillas seam-side down in the skillet.
  4. Pour the sauce over the enchiladas evenly. Sprinkle additional cheese on top if desired.
  5. Bake in the preheated oven for 15 minutes or until cheese is bubbling and golden.