Easy Salsa Verde Chicken Enchiladas

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These Salsa Verde Chicken Enchiladas are incredibly easy to make and FULL of pantry staples. It's perfect for a weeknight meal and also reheats really well for leftovers. I save time by using rotisserie chicken, but you can also make this with cooked shredded chicken.

I call this recipe semi-homemade because I use jarred salsa verde, but it is so flavorful I feel like I could serve this to company! I recently made a version of this with the Jicama Wraps from Trader Joe's for a low carb option and they are delicious. Flour tortillas have a special place in my heart but I'm doing a round of Whole30 in September, so it was great to find another option.

Now let's talk about cilantro for a second. I know some people can't stand it but I am a HUGE fan. It brings a lovely brightness that really elevates the dish in my opinion.

I'm someone that has super vivid food memories particularly when it comes to smells. For example, the smell of Indian food will always remind me of my Mum, she's vegetarian and her love for Indian cuisine was instilled at a young age. When I walk into an Indian restaurant, I'm immediately transported to a really positive place as we've celebrated so many occasions while surrounded by the smell of those dishes.

I haven't been able to pinpoint a specific positive memory with cilantro, perhaps it's due to our family friend who owns an avocado orchard bringing us TONS of avocados and we consumed an unhealthy amount of guacamole... but when I wash cilantro in the sink, the fragrance is so powerful. I love to close my eyes and breath it in. The smell makes me feel revitalized and makes me so excited about what I'm about to make. I think herbs are powerful in that way. They have such a short shelf life, it's a privilege to cook with them.

Do you have any strong food memories associated with smell? I'd love to know what your childhood kitchens smelled like! Now, let's make these enchiladas.

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Salsa Verde Chicken Enchiladas

Ingredients: (Serves 4-6)

• 2 tablespoons olive oil

• 1/2 of a medium onion diced

• 2-3 cloves garlic

• 1 cup corn kernels (I used frozen)

• 1 rotisserie chicken shredded (mine yielded 3 1/2 cups)

• 1 1/2 cups salsa verde, divided

• 1/2 cup cream cheese

• Salt & Pepper to taste

• 6-8 10 inch flour tortilla

• 3/4 shredded cheese

Optional garnish:

• Cilantro

• Lime

• Crema (sour cream mixed with hot sauce and a splash of water or lime juice)

• Avocado

Method:

• Preheat oven to 350 degrees

• In a skillet, saute onion, garlic and corn in olive oil over medium heat

• When the onions are translucent, lower heat to medium low and add chicken, 1/2 cup salsa verde and cream cheese

• Stir to combine and add salt & pepper to taste

• Spray 9x13 baking dish with nonstick spray

• Spread 1/2 cup salsa verde in bottom of the baking dish

• Fill tortillas with about 1/4 cup filling, roll and place seam side down in baking dish

• Continue until the dish is full

• Top with remaining 1/2 cup salsa verde and sprinkle with cheese

• Bake for 30 minutes or until the edges start to brown and the cheese is fully melted

• Top with your favorite garnish and enjoy!

Tips:

• If you have extra filling, it makes for great quesadillas or over a salad

• For a lighter option, sub the cream cheese for 1/4-1/2 cup greek yogurt OR 1/4 cup sour cream

• I love adding a can of black beans to this filling

• Feel free to sub corn tortillas if you prefer or for a low carb option, Jicama Wraps from Trader Joe's

• These enchiladas make for great leftovers, for best result, reheat in oven or toaster oven

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