Homemade Cilantro Chicken Enchiladas with Green Sauce

I love a good chicken enchilada and this one is point on with LOTS of green sauce. Just the way I like it. A couple months ago, I posted this on Instagram/Facebook and SO many people asked for the recipe and I'm finally getting around to posting it! I've made it a couple times for family and friends and I'm proud to say, they think it's restaurant worthy! Sorry I don't have professional pictures or anything but I promise this recipe is for the books! It's a Boyd favorite.


Homemade Cilantro Chicken Enchiladas with Green Sauce

Preheat oven to 375

Spray a 9x13 glass pan

Ingredients:
Green Sauce-
  • 1 Tbsp. unsalted butter
  • 2 Tbsp. minced garlic
  • 1 Tbsp. flour
  • 1 cup chicken broth
  • Dashes of salt, pepper, and cumin (to your liking)
  • 1/3 cup chopped cilantro
  • 1 cup of medium salsa verde (my favorite is the 505 Southwestern Green Hatch Chile brand)
  • 1/2 cup of plain Greek yogurt
Enchiladas-
  • 8-12 whole wheat flour tortillas
  • About 4 cups of Shredded chicken (I like to use Costco's rotisserie chicken or just crock pot chicken)
  • Shredded Colby jack cheese (for inside and on top)
  • Optional: add avocado slices, veggies, onions, etc.

Directions:
Green Sauce-
  1. In a medium sauce pan, melt butter on medium heat. Add the minced garlic and cook for 1 minute (don't burn!)
  2. Add the flour and whisk as your pour in the chicken broth. Add in the seasonings and come to a low boil.
  3. Add the chopped cilantro, salsa verde, and the Greek yogurt. Whisk it all together.
  4. Turn off the heat and pour 3/4 cup of sauce on the prepared pan.
Enchiladas-
  1. Place about 1/2 cup of chicken in each tortilla. Add optional veggies. Sprinkle cheese.
  2. Fold in half, to close, and then roll and tuck. Do this for all the tortillas. Pour the rest of the green sauce on top of the enchiladas. Sprinkle cheese on top.
  3. Bake for 15-20 minutes.

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