Green Chile Chicken Enchiladas

Recipe from the Stay at Home Chef.

Ingredients:

• 8 oz. cream cheese, softened
• 7 oz. diced green chiles
• 1 TBSP lime juice
• 1/4 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. chile powder
• 1/2 c. freshly chopped cilantro
• 3 c. diced cooked chicken
• 1 c. sour cream
• 16 oz. salsa verde
• 10 8-inch flour tortillas (or 12 corn tortillas)
• 2 c. shredded monterey jack or mozzarella cheese
• Cilantro, chopped
• Serve with rice and beans

Directions:

1. Preheat oven to 375 degrees. Lightly grease a 9×13 pan.
2. In a mixing bowl, beat cream cheese with a hand mixer until it’s light and fluffy, about 60 seconds. Use a spoon or rubber spatula to stir in green chiles, lime juice, salt, cumin, chile powder, and cilantro until well combined. Fold in cooked chicken.
3. In a separate mixing bowl, whisk together sour cream and salsa verde until combined. Place a large spoonful of the salsa verde mixture into the bottom of the prepared 9×13 pan and spread it out in a light, even layer, just enough to wet the bottom of the pan.
4. Assemble enchiladas by placing a big scoop if the chicken filling onto the center of a tortilla. Roll up the tortilla, tucking in the ends as you go. Lay it in the pan. Repeat with the remaining tortillas.
5. Pour the remainder of the salsa verde mixture over the top of the assembled enchiladas. Sprinkle the monterey jack cheese over the tops of the enchiladas to cover.
6. Bake in the preheated 375 degree oven for about 30 minutes, until the cheese is bubbly and lightly browned. Place under the broiler setting for 2-3 minutes for extra browning. Garnish with more freshly chopped cilantro if desired.

Green Chile Chicken Enchiladas: