Cilantro Pesto Chicken Enchiladas |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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 Ingredients:
2 cups cooked chicken, diced (i use left over rotisserie chicken) |
1 (12 ounce) package cream cheese |
1 (4 ounce) can diced green chilies |
12 corn tortillas |
2 cups of chopped fresh cilantro |
1/3 cup pine nuts |
1/3 cup grated parmesan cheese |
1/4 cup olive oil |
1 cup canned chicken broth |
1 1/2 cups heavy whipping cream |
Directions:
1. Put it all filling ingredients in a skillet
2. heat it till the cream cheese melts,
3. fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.)
4. 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.
5. Cilantro Pesto sauce.
6. Puree the first three ingredients (it easiest in the food processor)
7. slowly drizzle in oil with (if u pour it all in, it separates).
8. In a bowl, mix cilantro pesto with broth and cream.
9. 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 -
10. add more when serving.
11. 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.
12. Top with grated parm cheese and bake for 30 minute at 350.
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