Chicken Enchiladas with Verde Cream Sauce
Ingredients
- 1 1/2- 2 Lb Cooked Chicken, shredded or cubed
- 8 oz Block of cream cheese
- 1 C Diced Onion
- 1 T Butter
- 1 T Minced garlic
- 1/4-1/2 C Water or Broth This will thin down the cream sauce if it's too thick.
- 4 oz Diced Green Chilies
- 1-2 C Shredded Cheese, I used quesadilla cheese but you can use what you want Amount depends on how cheesy you want your enchiladas
- A little salsa if desired. I used a little salsa verde in the bottom of the baking dish.
Seasonings: I seasoned the cooked chicken with a little salt and pepper. I also added chili powder and cumin. I also sprinkled some chili powder and cumin on top of the prepared enchiladas
- 7-8 Tortillas- I used Mission Brand low carb I made 7 enchiladas because I stuffed them full of the meat. I only eat one and I wanted them full of meat.
Instructions
- Preheat oven to 350 degrees. Season your chicken, if desired.
- In a saucepan over medium heat add your butter. When melted add the onion. After a couple minutes add the garlic. And then add the green chilies.
- Once everything is soft, add the cream cheese. Allow to melt. If you think the sauce is too thick add some of the water/broth.
- Add a little cumin to the sauce, about 1/2 to a teaspoon.
- In the bottom add a little salsa or a little of your verde cream sauce. In each tortilla add 1/8 of the chicken and some cheese. Roll up tight. Place in the pan, seam side down.
- Repeat with remaining ingredients. Top with the cream sauce.
- Top with about 1/2 cup of shredded cheese and a sprinkled of cumin and chili powder, if desired.
- Bake for 20 minutes, or until hot and bubbly.
- Serve with desired sides.
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