Best Cilantro Pesto Chicken Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350° F.

CILANTRO PESTO CHICKEN ENCHILADAS

Steps:

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

CHICKEN CILANTRO ENCHILADAS

Steps:

• Sauté chicken, onion, garlic, and cilantro together until the onions are soft. Set aside.
• Combine the chicken broth and enchilada sauce. Set aside.
• For the filling, combine chicken mixture, 2 cups of cheese, green onions, and chopped cilantro and 1 cup enchilada/ broth mixture. Mix well.
• To assemble the enchiladas, warm tortillas and spoon 2-3 Tbsp of the chicken mixture into the tortilla. Roll tortilla and place seam side down into a greased 9 x 13 baking dish.
• Spoon remaining enchilada/ broth sauce over the enchiladas and cover with remaining cheese.
• Bake at 350 degrees for 25-35 minutes.

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

CHICKEN ENCHILADAS

Steps:

• Butter 13x9x2-inch glass baking dish. Mix 1 3/4 cups sour cream, chilies, green onions, 1/2 cup cilantro and cumin in large bowl. Mix in chicken and 1 cup cheddar cheese. Season filling to taste with salt and pepper.
• Spoon generous 1/2 cup filling down center of each tortilla. Top filling with cream cheese strip. Roll up each tortilla, enclosing filling. Arrange enchiladas seam side down in prepared dish. (Can be made 3 hours ahead. Cover and chill.)
• Preheat oven to 350°F. Pour picante sauce over enchiladas. Cover and bake until sauce bubbles and enchiladas are heated through, about 45 minutes. Uncover, sprinkle with remaining 1 cup cheddar cheese and bake until cheese melts, about 5 minutes.
• Top with remaining sour cream. Garnish with cilantro, if desired.