cream cheese chicken enchiladas verde
INGREDIENTS
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2 to 4 Tablespoons olive oil
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1/2 cup chopped onion
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2 Tablespoons cumin
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1 Tablespoon chili powder
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2 teaspoons garlic powder
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1/2 teaspoon freshly ground black pepper
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3 large, boneless, skinless chicken breasts, patted dry, cubed small
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8 oz. regular cream cheese OR Neufchatel cheese
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8 oz. full fat sour cream
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2 jalapeno peppers, seeds and stems removed, chopped fine
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24 oz. green tomatillo salsa (verde sauce)
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8 oz. shredded Monterey Jack cheese
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15 soft corn OR flour tortillas
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