Creamy Cilantro Verde Enchiladas Recipes

HOMEMADE ENCHILADAS VERDES

Steps:

• Heat the shredded chicken on a frying pan and season with salt, pepper, cumin and paprika to taste
• Add the cream cheese and cook until completely combined with chicken
• Add 1/4 cup of chicken stock let cook for 5 additional minutes. Remove from heat and set aside.
• Boil the tomatillos, garlic, onion and jalapeno for 5-7 minutes. Then blend in a blender with the cilantro, the table cream, and 1/4 cup of chicken stock.
• Once blended, pour into a hot frying pan with a little bit of olive oil and let cook for 3-5 minutes.
• Add salt and pepper to taste.
• Heat the tortillas either in the microwave or on the stove top.
• Coat each tortilla in the salsa verde.
• Fill each tortilla with the chicken filling and roll.
• Place the rolled tortillas in a baking dish and cover with the remaining salsa verde, and the mozzarella cheese.
• Bake at 400 degrees Fahrenheit for 15-20 minutes, or until the cheese is melted.
• Top with cilantro and onion if desired.

CREAMY CILANTRO VERDE ENCHILADAS

Steps:

• Preheat oven to 350 degrees.
• In a blender combine, salsa verde, chopped onion, garlic, jalapeño, cilantro and salt.
• Once combined, add softened cream cheese and continue to blend until evenly mixed.
• In a medium-size bowl, add ⅔ of the creamy mixture to the 4 cups of cooked chicken. Mix until all chicken is coated.
• Use a couple of spoonfuls of the remaining ⅓ of the creamy mixture to spread on the bottom of a 9x13 pan.
• Start making the enchiladas by adding about ½ a cup of filling to the center of a tortilla and rolling it up. Do not fold the sides in.
• Place rolled-up enchilada in prepared pan and continue process until all 10 tortillas and all of the filling have been used.
• Spread the remaining creamy mixture over the enchiladas in the pan.
• Cover with foil and bake at 350 degrees for 45 minutes.
• Remove foil and sprinkle the shredded Monterey Jack cheese evenly over the enchiladas.
• Return uncovered to the oven for 10-15 minutes or until cheese is melted.
• Serve with black beans, diced tomatoes, and sliced olives

CREAMY SALSA VERDE CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
• Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
• In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
• To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
• Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.