Cilantro Pesto Chicken Enchiladas Recipe

Name: Cilantro Pesto Chicken Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Put it all filling ingredients in a skillet
2
heat it till the cream cheese melts,
3
fill the corn tortillas (you can use flour shells, but they tend to get a bit mushy.)
4
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.
5
Cilantro Pesto sauce.
6
Puree the first three ingredients (it easiest in the food processor)
7
slowly drizzle in oil with (if u pour it all in, it separates).
8
In a bowl, mix cilantro pesto with broth and cream.
9
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 --
10
add more when serving.
11
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.
12
Top with grated parm cheese and bake for 30 minute at 350.

1279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Cilantro Pesto Chicken Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cilantro Pesto Chicken Enchiladas

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