Chicken Filling:
2 tablespoons olive oil
1 medium yellow onion, finely chopped
4 garlic clove (blank)s garlic cloves, minced
1 whole roasted chicken, bones and skin removed, meat shredded
1 cup shredded Mexican cheese blend
½ (8 ounces) package cream cheese, softened
¼ cup salsa verde
1 (2.5 ounces) can sliced olives, drained and diced
¼ cup chopped fresh cilantro
½ (4 ounces) can dice jalapeno peppers

Enchilada Sauce:
¼ cup butter
¼ cup all-purpose flour
2 cups chicken broth
1 cup sour cream
½ cup salsa verde
16 eaches corn tortillas
1 cup shredded Mexican cheese blend


Step 1: Ready the oven 190 degrees C or 375 degrees F.

Step 2: Place a pan on the stove and turn the heat to medium.

Step 3: Add in olive oil. Saute’ the onion for 5 minutes or until translucent. Add in the garlic and cook for 2 minutes or until aromatic. Remove from the heat and let the pan sit at room temperature to cool.

Step 4: In a large mixing bowl, add in the chicken, cheese blend, onion mixture, olives, salsa verde, jalapenos, and cilantro. Stir until well combined.

Step 5: Place a saucepan on the stove and turn the heat to medium.

Step 6: Add in the butter and allow it to melt. Add in the chicken broth and flour. Stir until well mixed. Cook for 6 to 8 minutes or until thick.

Step 7: Add in salsa verde and sour cream. Cook for about 2 minutes.

Step 8: Spread 2 tablespoons of the sauce on a 9×11-inch casserole dish.

Step 9: In a damp paper towel, wrap a tortilla and microwave for approximately 30 seconds. Stuff with the chicken mixture, then, roll up and transfer into a baking dish seam-side down. Repeat this method to the rest of the ingredients.

Step 10: Spread the rest of the enchiladas on top then sprinkle cheese.

Step 11: Place inside the preheated oven and bake for 20 minutes or until cooked through.

Step 12: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 13: Serve and enjoy!

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