Cilantro Pesto Chicken Enchiladas
My friend Tami made this and it was so YUMMY I had to have the recipe. I've made with and without adding rice to the mixture. --enjoy
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INGREDIENTS
NutritionFilling
- 2cups cooked chicken, diced (I use left over rotisserie chicken)
- 1(12 ounce) package cream cheese
- 1(4 ounce) can diced green chilies
Cilantro Pesto
- 2cups of chopped fresh cilantro
- 1⁄3cup pine nuts
- 1⁄3cup grated parmesan cheese
- 1⁄4cup olive oil
Cilantro Pesto Sauce
- 1
- 1 1⁄2cups heavy whipping cream
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DIRECTIONS
- Put it all filling ingredients in a skillet
- heat it till the cream cheese melts,
- fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.)
- If you want to stretch the recipe, add cooked rice to the chicken, and if you do, then use 2 pkg of cream cheese and 2 cans of chilies.
- Cilantro Pesto sauce.
- Puree the first three ingredients (it easiest in the food processor)
- slowly drizzle in oil with (if u pour it all in, it separates).
- In a bowl, mix cilantro pesto with broth and cream.
- pour sauce over enchiladas, I usually just pour it down the center of each row of shells -- if you put too much on, it becomes a bit soggy --
- add more when serving.
- Recipe makes more pesto sauce than what you will need so you can either use it for dressing or something else or freeze the extra.
- Top with grated parm cheese and bake for 30 minute at 350.
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