EASY Chicken Enchiladas Verdes

I LOVE these enchiladas. They are rich and gooey and cheesy and so quick and easy to get together on a weekday evening. Like everything I make the recipe can always be made healthier by simply making healthier choices. I use all white meat, boiled chicken breast, low fat sour cream and low fat cream cheese. You could also use, and I plan to next time, low carb/multigrain tortillas for added nutrients. The Mission brand of tortillas makes all kinds of "healthier" options, including low fat, whole wheat, carb balance and a product called "Life Balance" that has added vitamins and minerals. I have not seen these at my local Kroger but I am going to look for them elsewhere because my family eats a TON of tortillas and the healthier the better, natch.

This recipe is great because it is very forgiving. If you are low on chicken, cheese, sour cream, what you have will probably be enough...you can make it stretch. I add the olives and green chilies when I have them and don't worry about it if I don't. If you like the enchiladas creamier and fuller, use the entire block of cream cheese instead of half. If you have fresh cilantro, definitely add it. (on a bummer note, of all my container herbs on my porch the cilantro is completely dead.) I am including amounts in my recipe but feel free to adjust according to taste and availability.

Chicken Enchiladas Verdes

1/2 onion, chopped
1 pound chicken breasts, boiled and shredded
4 oz. cream cheese
4 oz. green chilies, chopped
4 oz. black olives, sliced
1 tsp. garlic powder
1 TB cilantro
1 tsp. lime juice
1 jar (16 oz.) salsa verde, divided
8 oz. sour cream
2 cups jack cheese (I used a pre-shredded Mexican blend)
Flour tortillas, room temperature (I used 7 large tortillas in a 9x 13 Pyrex baking dish)

Preheat oven to 400 degrees. Grease a baking dish. Saute onion in olive oil until soft. Add the chicken, cream cheese, chilies, olives, garlic, cilantro, lime juice, and half of the salsa to the saucepan and mix over medium heat until thoroughly blended. Add 1/4 cup of the mixture to each tortilla and roll up. (Less if using small tortillas.) Place each rolled tortilla in baking dish, seam down. Mix the other half of the salsa and 8 oz sour cream together. (If you are low on sour cream, add a little milk to fill out this sauce.) Pour sauce over the enchiladas and cover generously with cheese. Bake at 400 degrees for 20 minutes or until cheese is brown and bubbly.
Enjoy!

Ingredients ready for preparation!

 I have a big helper in the kitchen!!

Enchiladas rolled, sauced, cheesed and ready for the oven.

Fresh out of the oven.

Ready to devour.