I don't remember where this recipe came from, but we tried it for the 1st time tonight and it was delish! My husband said it was 2nd only to honey lime enchiladas. We are big fans of enchiladas in this house so that is saying a lot.
Cilantro Verde Enchiladas
1 bunch Cilantro2 cups salsa verde (green salsa or green enchilada sauce)1 medium-large onion, quartered1 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 cream cheese10 tortillas4-5 cups diced or shredded cooked chicken (I used six pre-frozen breasts from Costco. If using fresh chicken, three or four large ones would probably be plenty.)2 cups monteray jack cheese, shredded
I also added about 1 cup thawed frozen corn to the filling mixture since I only had about 3 cups of chicken.
Cook your chicken in the oven or crockpot with salt, pepper, garlic powder, lemon juice, and a little olive oil. 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 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.
Cilantro Verde Enchiladas
1 bunch Cilantro2 cups salsa verde (green salsa or green enchilada sauce)1 medium-large onion, quartered1 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 cream cheese10 tortillas4-5 cups diced or shredded cooked chicken (I used six pre-frozen breasts from Costco. If using fresh chicken, three or four large ones would probably be plenty.)2 cups monteray jack cheese, shredded
I also added about 1 cup thawed frozen corn to the filling mixture since I only had about 3 cups of chicken.
Cook your chicken in the oven or crockpot with salt, pepper, garlic powder, lemon juice, and a little olive oil. 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 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.
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