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    Enchiladas Verdes


    Source of Recipe


    Marsha

    List of Ingredients




    2 (9 oz.) pkg. frozen cooked chicken breast strips, thawed
    2 Tbsp. olive oil
    2 onion, chopped
    3 cloves garlic, minced
    8 oz. pkg. cream cheese, softened
    1/2 cup heavy cream
    1 cup crumbled Monterey Jack cheese
    2 (10 oz.) cans tomatilloes, drained
    12 oz. bottle green chili sauce
    4 oz. can chopped green chilies or jalapeno peppers
    3 Tbsp. chopped fresh cilantro
    1 cup heavy cream
    12 corn tortillas
    1-1/2 cups grated Monterey Jack cheese

    Recipe



    Shred chicken and set aside. Heat oil in heavy skillet and saute onions and garlic until softened. Beat cream cheese until smooth and add heavy cream. Mix well. Stir in chicken, onions, and garlic. Add crumbled cheese and set aside.

    In food processor bowl or blender, place tomatillos and chili sauce. Puree or blend until smooth. Add green chilies, chopped cilantro, and 1 cup heavy cream. Soften tortillas in microwave on high heat for 1-2 minutes. Fill tortillas with cream cheese/chicken mixture, roll up, and place in 9x13" glass baking dish. Pour tomatillo/chili sauce over filled enchiladas and sprinkle with remaining cheese. Bake at 350 degrees for 20-30 minutes until bubbly and heated through. Serves 10

 

 

 

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