CHICKEN AND CREAM CHEESE ENCHILADAS DOUSED IN SALSA VERDE

For our weekly get together with friends, I served Chicken and Cream Cheese Enchiladas Doused in Salsa Verde. And–boy!–did they go fast. On top of being decidedly tasty, the dish was fairly easy to put together, leaving plenty of time to toss together a light salad and set a pretty table. All thumbs up!

Chicken Cream Cheese Enchiladas Doused in Salsa Verde

olive oil spray

1 tbsp olive oil

1 cup diced red onion

1-4.5 oz can green chiles

1/4 cup chopped cilantro, divided

2-1/2 cups chopped baby spinach

3 cups shredded cooked chicken (canned chicken breast works great in a pinch)

1-8 oz pkg reduced fat cream cheese

2-1/2 cups shredded Monterey Jack cheese with jalapenos, divided

sea salt

ground black pepper

12 taco-sized flour tortillas, room temperature

1-16 oz jar salsa verde, room temperature

1 cup grape tomatoes, halved

1/2 avocado, diced

1) Preheat oven to 350 degrees; lightly oil large baking dish with spray olive oil

2) Heat 1 tbsp olive oil in large skillet over medium-high; add onion and cook 5 minutes until soft and lightly browned; add green chiles, cilantro (reserving 1 tbsp for topping), spinach, and chicken, and stir to combine; add cream cheese and 2 cups (reserving 1/2 cup) Monterey Jack Cheese and stir constantly until both cheeses melt; season with salt and pepper to taste; remove from heat

3) Spoon chicken-cheese mixture down center of each tortilla and roll up; place tortillas side by side in baking dish (I placed seam-side up and tucked tortillas’ leading edges into adjacent enchiladas); spray top lightly with olive oil and bake in oven 25-30 minutes until tortillas are golden brown; remove from oven, pour salsa verde over top, sprinkle with reserved 1/2 cup Monterey Jack cheese, tomatoes, avocado, and reserved 1 tbsp cilantro; return to oven and bake 3-5 minutes until salsa verde is heated and cheese melts; serve with a light salad and enjoy!

Servings: 6

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8 thoughts on “CHICKEN AND CREAM CHEESE ENCHILADAS DOUSED IN SALSA VERDE

  1. Oh YUM! I’m a green salsa girl, all the way. This sounds like a wonderful way to use up my left-over baked chicken from Sunday! And I even have cilantro growing in the garden fresh. Mmmm-mmmm.

    Thanks for sharing!

  2. Lazy Suzan says:

    Holy cow! Lovely presentation and it looks delicious.

  3. I have found that salsa verde and chicken are made for each other! I love the cream cheese filling.

  4. […] Chicken and Cream Cheese Enchiladas Doused in Salsa Verde (tamaraleighauthor.wordpress.com) […]

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