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:

1. Melt butter in a large, deep skillet over medium heat. Add onion. Saute for 5 minutes or until softened.
2. Then add garlic and cook for 1 minute or until fragrant.
3. Add cream cheese, Rotel, and chicken and stir.
4. Reduce heat to medium low and stir until cream cheese melts and everything is well combined.
5. Add 1/4 cup salsa verde to the bottom of a greased 9x13-inch baking pan.
6. Divide filling between the tortillas and roll up. Place seam side into baking pan.
7. Top filled tortillas with the rest of the salsa verde and then top with Mexican chese
8. 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.
9. Top with chopped cilantro, if desired.

Recipe from Belle of the Kitchen

Posted on Fantastical Sharing of Recipes