Creamy Cilantro Verde Enchiladas
 
Prep time
Cook time
Total time
 
Flavorful, creamy, perfect enchiladas. So good! You are going to LOVE these. Don't forget to use Monterey Jack cheese on top and serve with black beans, diced tomatoes, and sliced olives. YUM!
Recipe type: Dinner
Cuisine: Mexican
Serves: 10
Ingredients
  • 4 cups cooked chicken breast, cubed or shredded
  • 1 cup salsa verde
  • 1 small white or yellow onion, chopped
  • 2 cloves garlic
  • 1 jalapeño, seeded
  • 1 cup cilantro, loosely packed
  • ½ tsp salt
  • 1 8 oz package full fat cream cheese, softened
  • 10 regular size flour tortillas
  • 2 cups Monterey Jack cheese, shredded (one 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)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro and salt.
  3. Once combined, add softened cream cheese and continue to blend until evenly mixed.
  4. In a medium-size bowl, add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
  5. Use a couple of spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
  6. 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.
  7. Place rolled-up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used.
  8. Spread the remaining creamy mixture over the enchiladas in the pan.
  9. Cover with foil and bake at 350 degrees for 45 minutes.
  10. Remove foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
  11. Return uncovered to the oven for 10-15 minutes or until cheese is melted.
  12. Serve with black beans, diced tomatoes, and sliced olives
Recipe by Real Life Dinner at https://reallifedinner.com/creamy-cilantro-verde-enchiladas/