CREAMY SALSA VERDE CHICKEN ENCHILADAS

Material

• 2 tablespoons of butter
• 1 cup onion, cut into cubes
• 2 garlic cloves, chopped
• 1 (8 ounces) cream cheese package, softened
• 1 (10 ounces) can be dried Rotel tomatoes OR 1 (4 ounces) can cut green chili
• 2 cups cooked minced chicken breast
• 8 medium-sized flour tortillas
• 1 (16 ounces) jar of green salsa
• 2 cups of grated Mexican cheese

Instructions

• Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray and set aside.
• Melt the butter in a large skillet over medium heat. Add the onion and cook for five minutes, until tender. Add the garlic and cook for another minute, until it's fragrant.
• Stir in cream cheese, green chili, and chicken. Reduce heat to medium-low continuously until the cream cheese melts and the mixture is combined.
• Pour a little green salsa (about 1/4 cup) into the bottom of the prepared pan.
• Divide the contents evenly between 8 tortillas, about 1/3 cup each. Roll the tortillas and place them on a baking sheet. Cover the enchiladas with the remaining salsa and sprinkle with cheese. Cover the pan with foil and bake it in an oven that has been heated for 25-30 minutes until the cheese melts and bubbles. Sprinkle with chopped coriander and serve with avocado slices

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