Creamy Chicken and Kale Enchiladas with Salsa Verde

Name: Creamy Chicken and Kale Enchiladas with Salsa Verde
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 2 tablespoons olive oil, plus more for the dish; 1 medium-large onion, chopped; 5 oz (142 g) baby kale (I used Earthbound Farm Organic Deep Green Blends Kale); 2 cloves garlic, minced; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon salt; ⅛ teaspoon ground black pepper; 4 oz (115 g) cream cheese; 1/4 cup (60 ml) milk, plus more as needed; 1 (16 oz/454 g) jar salsa verde, divided; 3 cups (12 oz) cooked, shredded rotisserie chicken (or about 2 large chicken breasts); 4 oz (115 g) sharp white cheddar cheese, shredded and divided; 7 to 8 (8-inch) round soft flour tortillas; 2 scallions, white and green parts, thinly sliced

Creamy Chicken and Kale Enchiladas with Salsa Verde was pinched from <a href="http://www.anediblemosaic.com/creamy-chicken-and-kale-enchiladas-with-salsa-verde/" target="_blank">www.anediblemosaic.com.</a>

"This Creamy Chicken and Kale Enchiladas with Salsa Verde recipe boasts added nutrition from kale in a creamy, piquant sauce...."

INGREDIENTS

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2 tablespoons olive oil, plus more for the dish

•

1 medium-large onion, chopped

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5 oz (142 g) baby kale (I used Earthbound Farm Organic Deep Green Blends Kale)

•

2 cloves garlic, minced

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1/2 teaspoon dried oregano

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1/2 teaspoon ground cumin

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1/2 teaspoon salt

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⅛ teaspoon ground black pepper

•

4 oz (115 g) cream cheese

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1/4 cup (60 ml) milk, plus more as needed

•

1 (16 oz/454 g) jar salsa verde, divided

•

3 cups (12 oz) cooked, shredded rotisserie chicken (or about 2 large chicken breasts)

•

4 oz (115 g) sharp white cheddar cheese, shredded and divided

•

7 to 8 (8-inch) round soft flour tortillas

•

2 scallions, white and green parts, thinly sliced

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