Chicken Enchiladas With Salsa Verde

• 1/2 cup half and half
• 6 ounces of cream cheese, softened
• 2 cups shredded cooked chicken
• 3/4 cup finely chopped onion
• 1/2 teaspoon salt
• 12 8 inch flour tortillas
• vegetable oil
• 3/4 cup shredded Cheddar cheese
• 3/4 Cup shredded Monterey Jack cheese
• Jar of Salsa Verde
• Condiments
• shredded lettuce
• chopped tomatoes
• ripe olives
• sour cream
• chopped cilantro

1. Beat together half and half and cream cheese until smooth and fluffy. Add chicken, onion and salt to cheese mixture and blend well.
2. Soften tortillas in hot oil or microwave.
3. Spoon a thin layer of Salsa Verde ( or Tomatillo Sauce) over each tortilla. Place approximately 1/4 cup of chicken mixture down center of each tortilla. Roll tortillas and place seam side down in baking dish. Spoon Salsa Verde to taste over tortillas. Cover with foil and bake in preheated oven at 350 for 20 minutes or until hot.
4. Remove foil and sprinkle enchiladas with Cheddar and Monterey Jack cheeses. Bake chicken for 5 minutes longer of until cheese mels.
5. Serve with condiments and remaining salsa verde.

cream cheese, chicken, onion, salt, flour tortillas, vegetable oil, cheddar cheese, shredded monterey jack cheese, condiments, shredded lettuce, tomatoes, olives, sour cream, cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-enchiladas-with-salsa-verde-1275688 (may not work)