Cream Cheese Chicken Enchiladas with Salsa Verde

Ingredients

1/2 onion, roughly chopped
2 tablespoons fresh cilantro, chopped (or use frozen cubes)
2 garlic cloves
1 (7-ounce) bottle salsa verde (such as Herdez brand)
1 teaspoon cumin
3-4 cups shredded cooked chicken breast
4 ounces cream cheese, softened in microwave
1/4 cup chicken broth
8 corn tortillas
Cooking spray
1/2 cup shredded pepper jack cheese
1/2 teaspoon chili powder
cilantro and lime wedges, for garnish

Instructions

Preheat oven to 425°.
Combine first 5 ingredients (onion through cumin) in a blender until smooth. Mix chicken and cream cheese in a large bowl. Stir in 1/2 cup of the salsa mixture. Reserve remaining salsa mixture to pour over top.
Bring broth to a simmer in a small skillet. Working with one tortilla at a time, add tortilla to pan; flip on to both sides until moist, turning once. Remove tortilla; drain on paper towel.
Make an assembly line with a plate to drain tortilla, one to roll it and then a dish to transfer it to.
Spoon about 1/4 – 1/3 cup chicken mixture down center of tortilla; roll up.
Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray.
Pour remaining salsa mixture over enchiladas; sprinkle evenly with cheese and chili powder.
Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired