Green Chile Chicken Enchiladas (Small Batch)

Steps

1. 1Cook the Onions and Garlic. Preheat the oven to 350 F. Heat 2 tsp. Avocado or Olive Oil in a nonstick pan over medium heat. Add 1/2 cup chopped White or Yellow Onion to the pan with a pinch of salt, and cook for 4-5 minutes softened. Stir in 2 cloves Garlic (minced) and cook for about 30 seconds.
2. 2Add Salsa Verde and Green Chiles. Stir the 1 cup Salsa Verde and 4 oz. Green Chiles into the onions and garlic. Turn the heat beneath the pan to medium-low, and let the sauce simmer for two minutes.
3. 3Make it Creamy. Remove the pan from the heat, and stir in 1/3 cup Sour Cream, 2 tbsp. Whipped Cream Cheese, and half (1 tbsp.) of the fresh cilantro. Carefully reserve 3/4 cup of the sauce for pouring over the enchiladas later.
4. 4Complete the Filling. Stir 2 cups Shredded Rotisserie Chicken and half of the shredded cheese (1/2 cup) into the remaining sauce in the pan until everything is well blended.
5. 5Roll the Enchiladas. Spoon about 1/3 cup of the chicken mixture onto the center of one tortilla. Spread the mixture out so it creates a line down the center of the tortilla. Roll the tortilla up, and place it seam side down into a greased 8×8 baking dish. Repeat with the remaining filling and tortillas.
6. 6Bake the Enchiladas. Pour the reserved green chile sauce over the tops of the enchiladas, letting some of it fall down into the bottom of the baking dish. Sprinkle the remaining 1/2 cup of shredded cheese over the top of the enchiladas. Bake the enchiladas at 350 F for 25 minutes.
7. 7Serve! Once the enchiladas are fully baked, let them rest at room temperature for a few minutes before serving. Sprinkle the remaining cilantro over the top of them for garnish, and serve hot!