Cilantro Pesto Chicken Enchiladas

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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