Cami’s verde creamy chicken enchiladas

Updated at: Thu, 17 Aug 2023 03:50:09 GMT

Step 1

+ Heat oil in large nonstick pan

Step 2

+ add minced garlic and cook for a few min on medium

Step 3

+ add diced onion and cook for a few min

Step 4

+ add can of enchilada sauce + full jar of salsa verde & cook for a few min until it bubbles on edges slightly.

Step 5

+ add cream cheese & stir & then add sour cream to taste and stir. Should start to get creamy.

Step 6

+ add some cilantro

Step 7

+ taste and set about 1 cup of sauce aside

Step 8

+ Add more sour cream to the pan if it’s too spicy but the flavor will calm down once other ingredients are added. (Sometimes I like the filling to be more creamy than the topper that’s set aside..)

Step 9

+ add shredded chicken to the filling sauce (not the one set aside) & add about 1/2 bag of grated Monterey cheese to the pan & stir. + the filling sauce should thicken

Step 10

+ Heat the oven to 350 degrees F. Grease a 2-quart baking dish and spread a little reserved sauce on the bottom.

Step 11

+ Add the chicken filling to the middle of each tortilla and roll into a cylinder. Repeat, lining up tortillas, seam-side down, tightly in the dish. Spread the saved sauce over the tortillas and sprinkle with remaining cheese.

Step 12

+ Cover the dish with aluminum foil and place in the oven. Bake until heated through, about 15 minutes. Remove the foil and bake 10 minutes longer, until the cheese is melted. Serve with cilantro on top.

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