Green Enchiladas

One of my favourite things to do on my iphone is search food blogs!! Most people hop on Facebook or Twitter with their spare moments throughout the day...but I read food blogs! You should see the lists of recipes that I've bookmarked...all with hopes of one day trying them!! I stumbled upon this blog a month or so ago and these enchiladas immediately caught my eye. We are HUGE Mexican food fans in this house...all four of us...so these were a must:) They are incredibly FRESH tasting, and super simple & quick to make...especially if your chicken is left over from dinner the night before. These are possibly one of the best things we've ever tasted...no lie.

Here's the recipe...altered a bit from the original blog. I only used half the amount of recommended cream cheese...and we loved it...but I will advise that the cream cheese is what tames down the heat in this sauce...so if you aren't fans of spice then include the full 8oz. The flavour in these will knock your socks off...even before the heat does!! I didn't feel the need to sprinkle cheese on the top...but go ahead if you think it needs it. The cream cheese on it's own already does a good job of creating that bubbly crusty edging. For a baked meal you will not believe how 'fresh' these guys taste...SO good!!

I gave myself a good 45 minutes to prep these, but was THRILLED that they took me less than 10 minutes to throw together (with my chicken already pre-cooked).

I'm curious to try these with some grass-fed beef...but to be honest...I think the chicken compliments them best.

Green Enchiladas

1 bunch Cilantro
2 cups salsa verde (jarred green salsa...available in most stores)
1 onion
1 jalapeno (with seeds if you like the heat)
2 cloves garlic
1 8 oz cream cheese (I only used 4 oz)
8 whole wheat tortillas
4 chicken breasts, cooked and shredded
2 cups monteray jack cheese, shredded (I skipped this step)

Directions

Preheat your oven to 350°.

Place the first five ingredients into your food processor or blender. Pulse until all mixed and chopped!

Stir in cream cheese. Reserve about half of the sauce...add the shredded chicken to the other half.

Dribble some green sauce into the bottom of your favourite casserole dish. This prevents the rolled tortillas from sticking or burning. Place about 1/2 cup of the green chicken mixture into each tortilla. Roll them and place close together in your dish.

Pour remaining green sauce over the rolled tortillas.

Bake for about 35 minutes, or until the green enchiladas are heated throughout and a little bubbly around the edges. If using the cheese...sprinkle on top and bake an additional 5 minutes.

ENJOY!!...we DID!!!

We ate these as a meal on their own...but they would be great served with some rice and re-fried beans if you're entertaining!

This is the only recipe of Maria's I've tried...but I look forward to testing more!!