Chicken Enchiladas Verde (Favorite of Chelsey)


  • 1 shredded rotisserie chicken
  • 2 T olive oil
  • 1 cup chopped onion
  • 1 jar Verde salsa
  • 1 small can diced green chilies
  • 8 oz. cream cheese
  • 12  small flour tortillas
  • 1 cup half and half or heavy cream
  • 2 cups shredded Monterrey Jack cheese

1. Heat oven to 375. Coat a 9x13    baking dish with non-stick spray.

2. Heat oil in a large skillet over medium-high heat; sauté onion 5 minutes.  Add chicken, cream cheese and chilies.  Reduce heat to medium; stir, melt cream cheese and blend mixture well. 

3.  Heat tortillas briefly, then fill each with about 1/3 cup of chicken mixture.  Roll up tightly and place in baking dish, seam-sides down.  

4. Evenly pour cream and salsa over enchiladas and top with shredded cheese and bake 30 minutes or until cheese melts.