Ingredients
Method
- Melt the butter in a large skillet over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Sprinkle in the gluten-free flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken stock and milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens. Season with kosher salt and pepper.
- Stir in the salsa verde and sour cream. Continue to simmer for 2-3 minutes, allowing the sauce to heat through and flavors to meld.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Place a small amount of the sauce in the bottom of the prepared baking dish. Fill each tortilla with shredded chicken and a spoonful of sauce, then roll tightly and place seam-side down in the baking dish.
- Pour the remaining sauce over the rolled enchiladas, ensuring they are well coated. Bake for 20-25 minutes, or until bubbly and heated through. Serve immediately.
Notes
- For extra flavor, toast your tortillas lightly in a dry skillet for 15-20 seconds per side before rolling. This makes them more pliable and adds a depth of flavor.
- If using freshly cooked chicken, ensure it reaches an internal temperature of 165°F (74°C).
- Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If using freshly cooked chicken, ensure it reaches an internal temperature of 165°F (74°C).
- Leftover chicken enchiladas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) until warmed through to prevent drying out. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.