Easy Chicken Enchiladas

Ingredients:

1 tbsp Olive Oil

1 Onion, diced

1 Poblano Pepper, seeded and diced

2 cloves Garlic, chopped

1 Rotisserie Chicken

1 - 8oz package Cream Cheese, softened

1 - 16oz jar Salsa Verde

2 cups shredded Cheddar, Colby Jack or 4-Cheese Mexican Cheese

6-8 Flour Tortillas

Instructions:

1. Preheat oven to 375°F.

2. Grease or spray a 9/13 casserole dish.

3. Heat olive oil over medium-high heat. Sauté poblano and onion until softened (a little bit of char is also nice)

4. Remove skin from rotisserie chicken, de-bone, and shred meat.

5. In a large bowl (or directly in your pan), combine sautéed vegetables, chicken, cream cheese, half the salsa verde, and half the cheese.

6. Equally portion filling into tortillas. You can change the number of enchiladas this makes by adding more or less filling. Roll up tortillas and place seam side down into greased casserole dish.

7. Pour remaining salsa verde over enchiladas and top with the remaining cheese.

8. Bake uncovered until heated through and cheese is melted.

Top with fixings for your choice: jalapenos, cilantro, sour cream, etc.

Not pictured is two garlic cloves, whoops! I also saw this fire roasted salsa verde and grabbed it because it sounded good.

Once vegetables are softened, combine all of the ingredients. The softer the cream cheese, the easier this step is. Or you can just throw cold cream cheese into the pan and combine it all over low heat.

I’m being skimpy on the filling because I wanted to make more enchiladas to have leftovers (I made 10 total).

Cover with the remaining salsa verde and cheese.

Toppings are ready!

My perfect bite with guac, sour cream, and hot sauce. The cream cheese melts and it all becomes cheesy and yummy.