Best Enchiladas.Ever.

Hot diggity dog! WOW! These enchiladas are the best. ever. Super creamy and just the right amount of heat. If you don't like cilantro, I'm so sorry. You might like these enchiladas instead. And when you are done, be sure to lick your plate clean.

Cilantro Verde Enchiladas

(recipe from the Mother Huddle)
1 bunch Cilantro

2 cups salsa verde (green salsa or green enchilada sauce)

1 medium-large onion, quartered

1 jalapeno, seeded and sliced (keep some seeds if you like heat)

1 Tbsp chopped garlic (1-2 large segments)

1/4-1/2 tsp salt or to taste (this will depend on the salsa verde you use)

1 8 ounce cream cheese

10 tortillas

4-5 cups diced or shredded cooked chicken

2 cups monteray jack cheese, shredded

Cook your chicken in the oven or crockpot with salt, pepper, garlic powder, lemon juice, and a little olive oil to add another level of greatness to the enchiladas. Preheat your oven to 350°.
In a blender combine onion, salsa, cilantro, garlic, jalapeno and salt. Blend until smooth. Stir in softened cream cheese. Pour half of the sauce over the chicken and stir until well coated. Reserve remaining sauce to pour over the enchiladas.

Scoop about 1/2 a cup of chicken mixture in each tortilla, roll up and place side by side in a lightly greased 9×13 pan. Pour reserved sauce over finished enchiladas and cover with tinfoil. Bake for about 30-35 minutes remove foil and sprinkle evenly with shredded cheese. Bake uncovered for 10-15 more minutes.

(Note: I did not cook the chicken in the crockpot since I didn't have time. I just seasoned it and then cooked it in a pan on the stove.)

Linking to the fabulous parties on the side bar and Tasty Tuesday @ Balancing Beauty and Bedlam.