Creamy Salsa Verde Enchiladas
What you need:
- 2 Tbsp. unsalted butter
- 1 yellow onion, diced
- 2 cloves minced garlic
- 1 pkg. (8 oz.) cream cheese, softened
- 1 can (10 oz.) Rotel tomatoes, drained
- 2 cups chicken breasts, cubed and cooked
- 8 medium flour tortillas
- 1 jar (16 oz.) salsa verde
- 2 cups shredded Mexican cheese
- 1 handful cilantro, chopped, if desired
Directions:
- Melt butter in a large, deep skillet over medium heat. Add onion. Saute for 5 minutes or until softened.
- Then add garlic and cook for 1 minute or until fragrant.
- Add cream cheese, Rotel, and chicken and stir.
- Reduce heat to medium low and stir until cream cheese melts and everything is well combined.
- Add 1/4 cup salsa verde to the bottom of a greased 9x13-inch baking pan.
- Divide filling between the tortillas and roll up. Place seam side into baking pan.
- Top filled tortillas with the rest of the salsa verde and then top with Mexican chese
- Cover baking pan with foil and then bake in a preheated 350 degree oven for 25 to 30 minutes until cheese has melted and bubbly.
- Top with chopped cilantro, if desired.
Recipe from Belle of the Kitchen
Posted on Fantastical Sharing of Recipes