Cream Cheese and White Bean Chicken Enchiladas with Kiwi Lime Salsa Verde

If you crave authentic verde enchiladas than you will love this recipe.  It's really good.  Corn tortillas are lightly fried, filled with a white bean cream cheese shredded chicken mixture and smothered with our kiwi lime salsa verde sauce. To finish the dish, garnish with chopped onion, fresh chopped cilantro and cotija cheese (a Mexican cheese which is a must for this recipe -don't skip this if you can help it).   If you are unfamiliar with cotija cheese, it's a Mexican cows milk cheese that's salty and crumbly - it tastes a little bit like a grated parmesan.  The flavor it adds to these enchiladas is fantastic!  I wasn't sure if I could get this cheese in my local supermarket but I found it in the specialty cheese section, the brand I used was Cacique. 

Cream Cheese and White Bean Chicken Enchiladas with Kiwi Lime Salsa Verde

makes approximately 8 enchiladas

Ingredients To Make Shredded Chicken For Enchiladas:

2 Split Chicken Breasts (on the bone)
1 box of Chicken Stock
2 Cups of Water
2 Cloves Garlic
1/2 Small White Onion
Salt and Pepper

8 oz Philadelphia Cream Cheese (1 block - cut into 1 inch pieces)
16 oz Can of Cannelini White Beans (drained and rinsed)
Salt and Pepper

Ingredients To Make Enchiladas:

1 package of soft yellow corn tortillas (6 inch rounds - the brand I used was Maria and Ricardos found in the refrigerated section of grocery) 
Oil 
1 Jar Wozz! Kiwi Lime Salsa Verde   
2 Tbs Cotija Cheese (crumbled)
1/4 Small Red or White Onion Chopped
2 Tbs Chopped Fresh Cilantro

Method:

Make Shredded Chicken For Enchiladas:

In a large sauce pot, on medium high heat, add chicken stock, 2 cups water, garlic cloves and 1/2 white onion.  Bring to the boil.  Salt and pepper your chicken breasts and boil chicken breasts in broth for approximately 30 minutes.   Cover pot with lid while boiling and turn chicken if needed, also feel free to add more water to pot if needed to cover chicken breast while boiling.  Once chicken is done, remove from stock, let cool for 10 minutes or so and shred chicken.  Discard bones.

In a large skillet on low to medium heat, add shredded chicken, cream cheese pieces and gently fold together until cream cheese is melted and incorporated with chicken.  Add your white beans and continue to cook on low heat until warmed through.  Salt and Pepper to taste.  Keep on low heat to keep hot or cover and keep warm while you fry your tortillas. 

Fry Your Tortillas:

In a small to medium fry pan, on medium heat, add 1-2 tablespoons of oil and lightly fry your tortillas on each side, until slightly browned.  (add enough oil to just lightly cover bottom of pan to get a slight fry on the tortilla - you are not trying to deep fry these, you are only trying to give them a little pan fry).  You may need to add a little extra oil every couple tortillas to replenish pan.

Heat Up Wozz! Kiwi Lime Salsa Verde Enchilada Sauce:

In the meantime while you are frying your tortillas - warm up your Wozz! Kiwi Lime Salsa Verde Sauce.  In a small saucepan on stovetop on low heat, add 1 jar Wozz! Kiwi Lime Salsa Verde to pan, simmer on low heat until hot.  Once hot, turn off heat and keep covered to keep warm.   

Construct Your Enchiladas:

Once tortilla is fried, add a big scoop of shredded chicken cream cheese mixture to fill tortilla and it should roll up just enough where sides slightly overlap and then place enchilada seam down towards plate.  Add 2-3 enchiladas to each individual plate or serve family style with as many enchiladas as you like.  Pour the warm Wozz! Kiwi Lime Salsa Verde over top of enchiladas and top with chopped onion, fresh chopped cilantro and Cotija cheese.

Serve Hot.  Enjoy!