Creamy Salsa Verde Enchiladas

These unauthentic enchiladas are amazing with cream cheese, salsa verde, and a little kick of Rotel!

What is it about enchiladas that make them oh so delicious but also really ugly to photograph? Probably the cheese. I really enjoy enchiladas that feature a green sauce and chicken. I honestly don't know why I don't care for beef or red sauce enchiladas, but that's life *shrugs*. I appreciated this recipe so much because it had elements from my go-to enchilada recipe but new elements as well. I loved having cream cheese because it's much more substantial than doing sour cream. The cilantro (not pictured) was also a must for this recipe. It was icing on the cake...but in real life, cilantro on the enchiladas. I think that saying has the potential to take off, right? Anyways, this recipe is great and relatively simple to throw together. You could easily use rotisserie seasoning, if desired, to cut down on prep time.

(Print)
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

Although I don't typically like beef enchiladas, I made an exception for these Steak Enchiladas with Jalapeno Cream Sauce because it's like a jalapeno popper and steak burrito (if that makes sense) and I love it! I have been wanting to try these Breakfast Enchiladas with Roasted Poblano Sauce from Pinch of Yum for so so long. They look fabulous.

------------------------------
don't miss a thing. follow fantastical on:
facebook | pinterest | bloglovin | instagram