Green Chile Chicken Enchiladas

Ingredients

Scaled for your household (10 portions) · original serves 10

• Cooking cream8 oz + 1 cup
  Original recipe breakdown · used in multiple steps

  • 8 ounces cream cheese (softened)
  • 1 cup sour cream
• Green Chiles1 oz
• Lime1 tbsp
• Salt¼ tsp
• Ground cumin½ tsp
• Chilli powder½ tsp
• Coriander bunch½ cup
• Chicken3 cup
• Salsa Verde16 oz
• Tortillas10
• Monterey Jack Cheese2 cup

Method

1. 1

   At this stage, preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

2. 2

   In a mixing bowl, beat 8 ounces cream cheese (softened) with a hand mixer until light; then fluffy, about 1 minute.

3. 3

   Mix in 1 (7 ounce can) diced green chiles, 1 tablespoon lime juice, 1/4 teaspoon salt, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder,; then 1/2 cup chopped fresh cilantro until well combined.

4. 4

   At this stage, fold in 3 cups shredded cooked chicken until evenly distributed.

5. 5

   In a separate bowl, whisk together 1 cup sour cream; then 16 ounces salsa verde until smooth.

6. 6

   At this stage, spread a thin layer (about ½ cup) of the salsa verde mixture evenly across the bottom of the prepared baking dish.

7. 7

   To assemble, take each of 10 (8-inch) flour tortillas; then spoon a generous portion of the chicken filling down the center. Roll tightly, tucking in the ends if desired. Place seam-side down in the baking dish. Repeat with remaining tortillas.

8. 8

   Pour remaining salsa verde mixture evenly over the top of the enchiladas. scatter 2 cups shredded monterey jack cheese evenly over the top.

9. 9

   Bake uncovered for about 30 minutes, or until cheese is melted, bubbly,; then lightly golden. For additional browning, broil for about 2–3 minutes, watching carefully.

10. 10

    At this stage, garnish with additional chopped cilantro, if desired. Serve warm.