Cilantro Verde Enchiladas
Cilantro Verde Enchiladas
1 bunch cilantro (a small amount of parsley is nice too)
2 cups salsa verde (green salsa or fresh tomatillo sauce)
1 medium to large onion, quartered
1 jalapeno, seeded and sliced (keep some seeds if you like heat)
1 Tbsp chopped garlic (1-2 large segments)
1/4-1/2 tsp salt or to taste (this will depend on the salsa verde you use)
1 8-ounce container of cream cheese
10 tortillas
2 cups monterey jack cheese, shredded
4-5 cups diced or shredded cooked chicken (I used six pre-frozen breasts. If using fresh chicken, three or four large ones would probably be plenty.)
• Cook chicken in the oven or crockpot with salt, pepper, garlic powder, lemon juice and a little olive oil to add another level of greatness to the enchiladas. Preheat your oven to 350°
• In a blender, combine onion, salsa, cilantro, garlic, jalapeno and salt. Blend until smooth. Stir in softened cream cheese. Pour half of the sauce over the chicken and stir until well coated. Reserve remaining sauce to pour over top of the enchiladas.
• Scoop about 1/2 a cup of chicken mixture in each tortilla, roll up and place side by side in a lightly greased 9×13 pan. Pour reserved sauce over finished enchiladas and cover with tinfoil. Bake for about 30-35 minutes remove foil and sprinkle evenly with shredded cheese. Bake uncovered for 10-15 more minutes.
• Tastes great with black beans, tomato and olives on top
