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"
- Ready In:
- 1hr
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
-
Filling
- 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
-
Cilantro Pesto
- 2 cups of chopped fresh cilantro
- 1⁄3 cup pine nuts
- 1⁄3 cup grated parmesan cheese
- 1⁄4 cup olive oil
-
Cilantro Pesto Sauce
- 1 cup canned chicken broth
- 1 1⁄2 cups heavy whipping cream
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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Reviews
-
I have made this recipe for years. This is so worth the work. I haven't made it in a long time, but making it again today. During my physical my liver enzymes were elevated and cilantro is an amazing way to detox, and this is delicious to boot!
