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Cilantro Verde Enchiladas

Posted on May 15, 2013 by in Recipes | 0 comments

Well friends, now that I am pregnant, and nausea is finally starting to subside (bye bye first trimester!), you’ll probably hear more about food.  This recipe cannot fail to please. Everyone loves it.  Unless, of course, you don’t like cilantro. 😉  Print it, try it, love it. I am hoping to add a photo the next time I make it.

Cilantro Verde Enchiladas


1 bunch cilantro

2 cups salsa verde (or one jar)

1 medium onion, quartered

1 jalepeno, seeded and sliced (scrape all pith and seeds for mild, keep some seeds for hot)

1 TBs chopped garlic ( I use minced from the jar)

1/4-1/2 tsp salt to taste

1 8 oz package cream cheese (I use 1/3 reduced fat)

10 tortillas

4-5 cups diced or shredded cooked chicken (3 -4 large chicken breasts)

2 cups monterey jack cheese, shredded

**Cook chicken in oven or crockpot with salt, pepper, garlic powder, lemon juice, and a little olive oil for extra flavor if desired.

  1. Preheat oven to 350.
  2. Put in blender or large food processor: onion, salsa, garlic, jalepeno, and salt.
  3. Blend until smooth. Stir in softened cream cheese. Blend again briefly.
  4. Pour half of sauce over chicken and stir to coat. Reserve remaining sauce.
  5. Scoop about 1/2 cup chicken mixture into each tortilla, roll up and place side by side in a greased 9 x 13 pan.
  6. Pour reserved sauce over finished enchiladas.
  7. Cover with tinfoil and bake 30 minutes. Remove foil, sprinkle with shredded cheese, bake 10-15 more minutes.
  8. Serve with any Mexican-themed side dishes.



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