You are here: Home » Recipes » Green Chicken Enchiladas Green Chicken Enchiladas Recipe by Favorite Recipes Press Yield 6 to 8 servings A tangy verde chili sauce tops this dish giving it lots of flavor. PrintEmail Ingredients 1 -- (18-ounce) package flour tortillasFilling:1 cup Cheddar cheese, grated2 cups Monterey Jack cheese, grated2 cups cooked, cubed chicken1/2 medium onion, chopped1/2 cup sliced black olives1 1/2 cups sour cream2 tablespoons parsley, chopped3/4 teaspoon pepper, freshly groundSauce:2 tablespoons butter2 tablespoons all-purpose flour1/2 cup milk1 1/2 cups chicken broth1 -- (10-ounce) package frozen spinach, cooked, drained and coarsely chopped2/3 cup sour cream4 tablespoons green chilies, chopped1/2 medium onion, chopped1 -- garlic clove, minced3/4 teaspoon cuminGarnish: -- Additional shredded cheese -- Lime slices -- Tomato slices Instructions To prepare filling: In a large bowl, mix together cheeses, chicken, onion, olives, sour cream, parsley and pepper and set aside. To prepare the sauce: In a saute pan, heat butter over low heat. Add flour and cook for a few minutes, stirring constantly. Stir in milk and add 1/2 cup chicken broth. Bring to a boil. Boil for 1 minute, stirring constatnly. Add remaining chicken broth, cook and stir until hot and thickened, add spinach, sour cream, green chilies, onion, garlic and cumin. Dip each tortilla into sauce, coating both sides. Spoon about 1/4 cup filling onto each tortilla and roll up. Place seam-side down in an ungreased 9×13-inch baking dish. Pour remaining sauce over enchiladas and bake uncovered at 350F for about 20 minutes or until bubbly. Garnish with shredded cheese, lime and tomato slices. Serve. Recipe reprinted with permission from the Junior League of Ogden’s Art of Cooking (the Junior League of Ogden, Utah, 2003).