Quick Chicken Enchiladas

From:

https://thewholecook.com/easy-salsa-verde-chicken-enchiladas/#wprm-recipe-container-35891

Ingredients:

2 cups fully cooked shredded chicken

▢28 ounces salsa verde, divided

▢6 tablespoons cream cheese, regular or low fat both work great

▢½ teaspoon garlic powder

▢½ teaspoon onion powder

▢½ teaspoon salt

▢¼ teaspoon paprika

▢8 flour or corn tortillas, see recipe notes if using corn tortillas

▢2 cups shredded Monterey Jack cheese, shredded Mexican blend cheese, or shredded cheddar 

Directions:

Preheat oven to 400 degrees.

Spread ½ cup salsa verde on bottom of 9 x 13 baking dish.

In a large bowl, stir together shredded chicken, ½ cup of the salsa verde, cream cheese, salt, garlic powder, onion powder, and paprika. Add a generous ¼ cup of the chicken mixture down the center of one tortilla. Carefully roll it up and place seam side down in the baking dish. Repeat with all remaining tortillas until you have 8 filled tortillas in your dish and used all the chicken filling. 

Pour remaining salsa verde over your enchiladas.

Spread the shredded cheese over the sauced enchiladas.

Cover with aluminum foil. Bake for 10 minutes. Remove foil from top and bake uncovered for 15 to 20 minutes. Enchiladas should be heated through and cheese should be melted when done.

Enjoy as is or top finished enchiladas with sour cream, pico de gallo, fresh chopped cilantro, sliced jalapenos, and/or avocado before serving!

Hot Mama Grade: A

Hot Mama Notes: I was looking for a quick and easy enchilada recipe, and this fits the bill. I used cheddar cheese and flour tortillas. And my chicken was diced instead of shredded. I added in a can of black eyed peas as I like beans, and I wanted more filling volume in the enchiladas. I used 1/3c filling per enchilada roll. I also added about 3 teaspoons of diced hatch chiles into the filling. 

These enchiladas are very tasty. The kids really liked the cream cheese based filling. It is super creamy. My usual enchilada recipe is sour cream and enchilada sauce based. My oldest really liked the straight up green salsa over the top. It is a different flavor than the green enchilada sauce that I usually use for the topping. 

The one error I made on this recipe is that I cooked up the chicken on the stove top and I added seasoned salt and pepper. Then then I added the seasonings per this recipe. I should have held off on adding the recipe seasonings until I tasted the filling mixture, as my filling turned out saltier than I like as I salted per the recipe and also during the cooking of the chicken. Oops. Luckily the cream cheese and the extra can of beans cut down some on the saltiness, but it was still pretty salty.