Creamy Green Chile Enchiladas

Yield: 6

Author: MA Satterfield

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Creamy Green Chile Enchiladas

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

• 1 tbsp butter
• 1 small sweet onion, diced
• 4 oz can green chiles
• 1 tbsp cumin
• 1 tbsp garlic powder
• 2 tsp oregano
• 2 tsp salt
• 1 tsp pepper
• 8 oz cream cheese
• 3 cups chopped cooked chicken, I use rotisserie
• 12 8” flour tortillas
• 1.5 cup heavy cream
• 1/2 cup salsa verde
• cilantro, for garnish
• 2 cups shredded monterey jack cheese

Instructions

1. Preheat oven to 350 degrees.
2. In a skillet over medium heat, melt 1 tbsp butter and add the chopped onions and green chiles. Season with cumin, garlic powder, oregano, salt, and pepper. Mix and sauté for 3-4 minutes.
3. Once the onions and chiles are softened and fragrant, add in the cream cheese and chopped chicken. Mix well until the cream cheese is melted and combined.
4. Turn the heat off and fill the tortillas with the cheesy chicken mixture.
5. Place the stuffed tortillas seam side down in a baking dish. Once the baking dish is full, top the tortillas with shredded cheese.
6. In a large bowl, combine 1.5 cups heavy cream and 1/2 a cup of salsa verde. Mix well to combine.
7. Pour the creamy salsa verde sauce over the enchiladas.
8. Place the baking dish into the oven for 35 minutes.
9. Once the cheese is bubbly and slightly golden brown, remove from the oven and top with cilantro to enjoy!