I made the yummiest enchiladas for dinner! I went on a search for a recipe featuring cilantro since Geoff loves cilantro and found this. It was perfect. I used a rotisserie chicken, so there was minimal prep work. It also calls for canned salsa verde rather than making your own, but you adjust it with your cilantro and seasonings. So kind of semi-homemade. Perfect for a weeknight meal.
I served these enchiladas with a side of refried black beans. Mmmm. These enchiladas are very filling. Also, I froze four of the enchiladas before baking so we have another meal for another week!
Cilantro Verde Enchiladas
- 1 bunch cilantro, coarsely chopped
- 2 cups salsa verde (I used Herdez)
- 1 medium-large onion, quartered
- 1 jalapeno, seeded and sliced (keep some seeds if you like heat)
- 1 tbsp chopped garlic
- 1/4-1/2 tsp salt or to taste (this will depend on the salsa verde you use)
- 8 ounce cream cheese, softened
- 10 tortillas
- 4-5 cups diced or shredded cooked chicken (I just shredded a rotisserie chicken)
- 2 cups monterey jack cheese, grated
Preheat oven to 350 degrees. In a blender combine onion, salsa, cilantro, garlic, jalapeno and salt. Blend until smooth. Stir in softened cream cheese and blend til combined. Pour half of the sauce over the chicken and stir until well coated. Reserve remaining sauce to pour over the enchiladas.
Scoop about a 1/2 cup of chicken mixture in each tortilla, roll up and place side by side in a lightly greased 9×13 pan. Pour reserved sauce over finished enchiladas and cover with tinfoil.
If you are going to freeze some, freeze at this point.
Bake for about 30-35 minutes. Remove foil and sprinkle evenly with shredded cheese. Bake uncovered for 10-15 more minutes.