Canned chicken breast adds ease to these salsa verde chicken enchiladas, packed with Mexican-inspired ingredients.
Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
627 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
Step 2
Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
Step 3
Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
Step 4
Puree salsa verde, sour cream, and cilantro in a blender or food processor.
Step 5
Heat tortillas in a microwave until soft, 15 to 30 seconds.
Step 6
Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
Step 7
Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.
Ingredients
2 tablespoons butter
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1 large onion, minced
salt and ground black pepper to taste
1 tablespoon garlic powder
2 cloves garlic, chopped
1 teaspoon cayenne pepper
1 bunch fresh cilantro, chopped
1 (8 ounce) package shredded Monterey Jack cheese, divided
3 (12.5 fl oz) cans chicken chunks, drained
8 (6 inch) corn tortillas, or as needed
2 medium fresh poblano peppers, seeded and sliced into strips
