If I had to pick a favorite meal, it would be these Creamy Cilantro Verde Enchiladas. HOLY SMOKES they are SO GOOD!
I especially love the combination of ingredients in the sauce. The creaminess comes form an 8 oz package of cream cheese, blended together with onion, cilantro, garlic, salsa verde and a jalapeno. The sauce is so delicious I have to stop myself from drinking it.
You combine two thirds of the sauce with four cups of cooked cubed or shredded chicken and then stuff it into tortillas. Monteray Jack cheese is the perfect cheese to melt on top at the end of the cooking time and then you serve them with chopped tomato, black beans and sliced olives. It doesn’t get much better then this folks. It really doesn’t (See picture of perfect bite below)
I always make a side of Baked Spanish Rice to go along with this meal. This is one of those meals that is so good, you will find your self fighting with your husband or kids for the leftovers the next day.
I love this meal because it is perfect for serving to company. It tastes awesome but doesn’t take all day to make (especially if you use a rotisserie chicken.) It can even be made ahead and frozen.
Do yourself a favor and make these soon and often. And, do all your friends and family a favor and make them for them. Cause face it, you’re that nice.
- 4 cups cooked chicken breast, cubed or shredded (rotisserie chicken works great too.)
- 1 cup salsa verde, I like the herdez brand
- 1 small white or yellow onion, chopped
- 2 Cloves garlic
- 1 Jalapeno, seeded
- 1 cup cilantro, loosely packed, (try not to get very much of the stems in it, mostly leaves)
- ½ tsp salt
- 1 (8 oz) package cream cheese, softened (do not use low-fat or fat free)
- 10 Regular size tortillas
- 2 cups Shredded Monterrey Jack Cheese (I grate a 8 oz block)
- 1 can black beans, drained and rinsed (optional for serving)
- 2-3 Roma Tomatoes, diced (optional for serving)
- 1 (15 oz) can olives, sliced (optional for serving)
- In a blender combine, salsa verde, chopped onion, garlic, jalopeno, cilantro and salt. Once combined add softened cream cheese and continue to blend until evenly mixed.
- In a medium size bowl add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
- Use a couple spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
- Start making the enchiladas by adding about ½ a cup of filling to the center of a tortilla and rolling it up, do not fold the sides in. Place rolled up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used. (you may have to squish on of the enchiladas along the side of the pan if you run out of room.)
- Spread the remaining creamy mixture over the enchiladas that are in the pan.
- Cover and bake at 350 degrees for 45 minutes. Remove Foil and sprinkle the shredded
- Monterrey Jack cheese evenly over the enchiladas. Return uncovered to the oven for 10-15 minutes or until cheese is melted.
- Serve with black beans, diced tomatoes and sliced olives