Chicken Enchiladas w/ Roasted Tomatillo Salsa Verde

Serve with sour cream and a side of salsa verde and you're all set! Great the next day too.

Ingredients:

• 2 garlic cloves, minced
• 1 cup onion, diced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 16 ounces chicken, cooked and chopped
• 10 large flour tortillas
• 12 ounces Monterey jack cheese, shredded
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup sour cream

Directions:

1. In a large skillet, heat olive oil.
2. Add the chopped onions and sauté for 5 minutes.
3. Add the garlic and all-purpose flour.
4. Whisk in the chicken stock and simmer for 5 minutes or until sauce thickens.
5. Toss in the cooked and chopped chicken, about 1/4 of the salsa verde, salt, and black pepper.
6. Combine ingredients and continue to simmer for 5 minutes.
7. Grab your tortillas and begin to build your enchiladas.
8. Start with the tortilla, add 2 scoops chicken mixture, top with cheese, then roll.
9. Place in baking dish and bake at 400°f for 15-18 minutes.
10. Place two enchiladas on a plate and serve with sour cream and salsa verde, enjoy!

Recipe Source: http://ift.tt/1KDgXFs

Picture of the Enchiladas:

bon appetit