Name: Creamy Chicken and Kale Enchiladas with Salsa Verde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil, plus more for the dish; 1 medium-large onion, chopped; 5 oz (142 g) baby kale (I used Earthbound Farm Organic Deep Green Blends Kale); 2 cloves garlic, minced; ½ teaspoon dried oregano; ½ teaspoon ground cumin; ½ teaspoon salt; ⅛ teaspoon ground black pepper; 4 oz (115 g) cream cheese; ¼ cup (60 ml) milk, plus more as needed; 1 (16 oz/454 g) jar salsa verde, divided; 3 cups (12 oz) cooked, shredded rotisserie chicken (or about 2 large chicken breasts); 4 oz (115 g) sharp white cheddar cheese, shredded and divided; 7 to 8 (8-inch) round soft flour tortillas; 2 scallions, white and green parts, thinly sliced