Creamy Salsa Verde Chicken Enchiladas

• 2 Tablespoons butter
• 1 cup onion, diced
• 2 garlic cloves, minced
• 1 (8 oz) package cream cheese, softened
• 1 (10 oz) can drained Rotel tomatoes OR 1 (4 oz) can diced green chiles
• 2 cups cooked, chopped chicken breasts
• 8 medium sized flour tortillas
• 1 (16 oz) jar green salsa
• 2 cups shredded Mexican cheese

Instructions

• heat up kitchen appliance to 350 degrees. Spray a 9x13 baking pan with preparation spray and put aside.

• soften butter in giant frypan over medium heat. Add onion and cook for 5 minutes, till softened. Add in garlic and cook for one minute a lot of, till scented.

• Stir in cheese, inexperienced chiles, and chicken. cut back heat to medium-low combination perpetually till cheese is melted and mixture is combined.

• Pour alittle quantity of inexperienced condiment (about a 1/4 cup) into all-time low of ready baking dish.

• Divide filling equally between eight tortillas, concerning 1/3 cup every. Roll tortillas and place them seam facet down within the pan. cowl enchiladas with the remaining condiment and sprinkle with cheese. cowl pan with foil and bake within the preheated kitchen appliance for 25-30 minutes till cheese is melted and bubbly. Sprinkle with shredded cilantro and serve with sliced avocado. 
• Enjoy..