Chicken Enchiladas with Green Chile Sauce (Salsa Verde) Recipe

Preheat the oven to 375 degrees F (190 degrees C).

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.

Combine chicken onion mixture cheese blend cream cheese salsa verde olives cilantro and jalapenos in a large bowl for the filling. Mix well.

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.

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.

Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.

Bake in the preheated oven until heated through about 20 minutes.