Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion , finely chopped
• 4 garlics cloves , minced
• 1 whole roasted chicken , bones and skin removed, meat shredded
• 1 cup shredded Mexican cheese blend
• ½ , 8 ounce
• 0.25 cups salsa verde
• 1 , 2.5 ounce
• 0.25 cups chopped fresh cilantro
• ½ , 4 ounce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
3. 3 Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
5. 5 Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
6. 6 Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
7. 7 Bake in the preheated oven until heated through, about 20 minutes.

Nutrition per serving