Make This Amazing Dish And Pray for Leftovers!

I love being able to serve up enchiladas with rice, beans, and a side salad. Seriously this is the kind of meal that you can make every week and my family doesn’t get tired of it at all.

After visiting Colorado Springs and going to a farmers market I discovered the distinct and smoky taste of fire roasted Hatch chilies.

I will definitely be putting some of those in this recipe!

CREAMY SALSA VERDE CHICKEN ENCHILADAS

INGREDIENTS

• 2 TB butter
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 (8 oz) package cream cheese, softened
• 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can
• diced green chiles
• 2 cups cooked, chopped chicken breasts
• 8 medium sized flour tortillas
• 1 (16 oz) jar green salsa
• 2 cups shredded Mexican cheese

Directions:

1. Preheat oven to 350 degrees.
2. Spray a 9×13 baking pan with cooking spray and set aside.
3. Melt butter in large skillet over medium heat.
4. Add onion and cook for five minutes, until softened.
5. Add in garlic and cook for 1 minute more, until fragrant.
6. Stir in cream cheese, green chiles, and chicken. Reduce heat to medium-low mixing constantly until cream cheese is melted and mixture is combined.
7. Pour a small amount of green salsa (about a ¼ cup) into the bottom of prepared baking dish.
8. Divide filling evenly between 8 tortillas, about ⅓ cup each.
9. Roll tortillas and place them seam side down in the pan.
10. Cover enchiladas with the remaining salsa and sprinkle with cheese.
11. Cover pan with foil and bake in the preheated oven for 25-30 minutes until cheese is melted and bubbly.
12. Sprinkle with chopped cilantro and serve with sliced avocado.

Quick Tip: If you are only fixing dinner for a few people go ahead and divide this recipe in two pans for you can freeze one before baking.  Each recipe serves 8.

recipe and photo courtesy of Ashlyn of Belle of the Kitchen