Ingredients

How to make it

  • First lets do the salsa verde. Melt the butter in sauce-pan over medium-low heat. Saute the onion until it gets soft. Stir in flour. Add the broth, then add garlic, chiles, salt, and the cumin. Let it simmer for about 15 mins to blend all the flavors. Once finished, set it aside. Preheat your oven to 350F (175C.)
  • In a skillet (preferably a heavy one..they cook the best), lightly fry your tortillas in just a little bit of oil. Be careful not to get them too crispy because they need to be rolled later. Combine all the cheeses (except for 1/2 cup set aside for topping at the end). Dip each tortilla in salsa verde (do both sides). Place 2 very large tablespoons of chicken and 2 tablespoons of cheese on the center of each. Then roll and place the seam-side down in a shallow dish.
  • Once all of your rolled tortillas are in the shallow dish, spoon some extra salsa verde (your discretion) over all and then cover with the heavy cream (sour cream works well too). Sprinkle the remaining 1/2 cup or so of cheese and green onions ontop.
  • Bake this dish (uncovered!) in pre-heated oven for approximately 20 minutes. Serve with olives, tomatoes, and salsa on the side.

Reviews & Comments 10

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  • mommyluvs2cook 9 months ago
    Keni's IMI review From Kristopher And Justin
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  • browneyegirl 10 months ago
    You gave me an ideal Kris.Thank you.
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    " It was excellent "
    keni ate it and said...
    These were great! :) Very small changes because of ingredients available or preference. I made my own tortillas and made them a lil smaller. Got 16 4-5 inch enchiladas out of the ingredients listed, so it was perfect. I used Mexican Creama instead of cream and pepper jack instead of just Monterey Jack. I put 3 chicken breasts in the slow cooker with nothing but a lil of Share Bears Latin Inspired Spice Mix and they were falling apart after 5 hours on low. I used the liquid from that, supplemented with a lil veggie stock for the stock. Served these with jumbo jalapeno stuffed green olives, sliced, cilantro, guacamole, tomatoes and cotija and extra shredded cheese. These were given VERY high marks. :) Thanks, Kristopher!
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  • nativeprincess 4 years ago
    Yum! Yum! Yum!
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    " It was excellent "
    jeannej ate it and said...
    who would give this less than a 5????
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  • terramadre 6 years ago
    Just tried these. Wonderful! Didn't fry tortillas first but they came out fine.
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  • michellem 7 years ago
    Thank you for sharing your recipe. This looks so good. Im going to make this very soon! M
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  • bondc 7 years ago
    This is very like my recipe for suizas. Good stuff.
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  • decobabe 7 years ago
    I've never had them at all, but I'll try. I must substitute for the Jack however, so I am thinking Fontina-- mild and melty. I had someone smuggle in some cheddar from England and make my own totillas these days.
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  • chefmeow 7 years ago
    I'm with you. I have ordered these several times and been disappointed. This recipe sounds decadent and creamy. I will be making this soon. Thanks for sharing. Recipes sounds fabulous.
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  • tigressa 7 years ago
    *drool* this is a weakness of mine!

    o_O
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