If you have never had green sauce with your enchiladas this would be a good place to start. Yum!
1/2 cup onion, finely chopped
1/4 cup fresh cilantro, finely chopped
2 garlic cloves, minced
16 oz. bottle salsa verde
2 cups shredded chicken breast
1/3 cup cream cheese, softened
1 cup chicken broth
8 corn tortillas
2/3 cup shredded Mexican blend cheese (or cheddar)
1/2 tspn. chili powder
Preheat oven to 425 degrees.
Combine first four ingredients in a small bowl.
Combine chicken and cream cheese in another mixing bowl. Add 1/2 cup of the salsa mixture to the chicken and stir. Reserve remaining salsa mixture.
Bring broth to a simmer in a small/medium skillet. Working with one tortilla at a time, add tortilla to the pan for about five seconds, just until moist. (If you leave it in much longer it will turn to mush. Trust me.) Take out and spoon about 1/4 cup chicken mixture down the center of the tortilla, roll it up and place it seam side down in an 11×17 baking dish coated with cooking spray. Repeat procedure until you have run out of chicken mixture.
Pour most (but NOT all) of the remaining salsa mixture over the enchiladas. Sprinkle with cheese and chili powder. Bake at 425 degrees for 15 minutes.
We had these with black beans.