Ingredients for - Salsa Verde Chicken Enchiladas
How to cook deliciously - Salsa Verde Chicken Enchiladas
1. Stage
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch casserole dish.
2. Stage
Melt butter in a large skillet over medium heat. Add onion, poblano peppers, jalapeno peppers, and garlic; cook and stir until onions are translucent, about 5 minutes. Add chicken; squeeze lime halves over chicken, then place rinds and pulp into the skillet. Cover and simmer, stirring occasionally, for 25 minutes.
3. Stage
Remove and discard lime rinds. Stir in cream cheese, 1 tablespoon plus 1/2 teaspoon garlic powder, cayenne pepper, paprika, chili powder, and cumin. Season with salt and pepper. Once cream cheese is melted, remove from heat.
4. Stage
Puree salsa verde, sour cream, and cilantro in a blender or food processor.
5. Stage
Heat tortillas in a microwave until soft, 15 to 30 seconds.
6. Stage
Pour enough of the sour cream mixture into the prepared baking dish to coat the bottom. Place 2 heaping tablespoons or more of the chicken mixture in each tortilla, roll up, and place seam side-down in the baking dish. Pour remaining sour cream mixture over all enchiladas and top with shredded Monterey Jack cheese. Cover the dish with foil.
7. Stage
Bake in the preheated oven until heated through and bubbling, 30 to 35 minutes.
