Mexican

Creamy Chicken Enchiladas with Salsa Verde takes 30 minutes to prepare.

Creamy Chicken Enchiladas with Salsa Verde takes 20 minutes to cook.

Creamy Chicken Enchiladas with Salsa Verde makes 8 servings.

The ingredients for Creamy Chicken Enchiladas with Salsa Verde are:

chicken, tortillas, cheese, onions, yogurt, salsa verde [anaheim chiles, oil, chicken broth, coriander, garlic, onions, flour, salt]

Here is how you make Creamy Chicken Enchiladas with Salsa Verde:

Make sauce: broil chiles until blackened. Allow to steam-cool, then peel, de-seed & puree. Heat oil in pan, saute onions until lightly browned. Add garlic, then flour. Add spices, chiles & chicken broth, simmer 15 minutes. Make chicken filling: cook chicken however you prefer, mix with yogurt & lightly sauteed onion. Assemble casserole: put thin layer of sauce in 2 large baking pans. Heat each tortilla, add 1/3 cup of chicken filling, roll up & place in baking pan. When 2 pans have 1 layer of 8 enchiladas each, top enchiladas with green sauce & cheese.Bake @ 350 degrees 20 minutes or until heated through.Number of Servings: 8Recipe submitted by SparkPeople user ZILLYONS.

The nutritional information for Creamy Chicken Enchiladas with Salsa Verde is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 429.8

• Total Fat: 10.7 g
• Cholesterol: 82.5 mg
• Sodium: 708.2 mg
• Total Carbs: 40.8 g
• Dietary Fiber: 5.4 g
• Protein: 39.9 g

Creamy Chicken Enchiladas with Salsa Verde is Mexican cuisine.