Salsa Verde Chicken Enchiladas

According to my niece, Bayleigh, these are the bomb of chicken enchiladas. It is an adapted creation from several recipes I have used in the past. You can make as individual enchiladas or as a casserole with or without the corn tortillas. Garnish with jalapenos and cilantro as desired.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 627 Calories

Ingredients

• 2 tablespoons butter
• 1 (8 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• ½ teaspoon garlic powder
• 1 large onion, minced
• salt and ground black pepper to taste
• 1 tablespoon garlic powder
• 2 cloves garlic, chopped
• 1 teaspoon cayenne pepper
• ½ teaspoon ground cumin
• 1 bunch fresh cilantro, chopped
• ½ teaspoon chili powder
• ½ teaspoon ground paprika
• 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
• 4 medium fresh jalapeno peppers, seeded and diced
• 1 medium lime, halved, or more to taste
• 34 ounces salsa verde

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.